Hot summer days have many good points and one of the best is that they were made for outdoor grilling.  And the most fun type of grilling, in my opinion, is slow cooking.  Not only does it allow you to drink more beer while you grill longer, which is nice, but it also enables the grillmeister to demonstrate a bit more finesse and technique than a 5-minute steak (not that there’s anything wrong with that either).

One of my favorite semi-slow grilled dishes is classic hickory-smoked chicken.  This can be cooked on a standard Webber kettle-type grill (no smoke box required), in about an hour and a half to 2 hours depending on the size of the chicken pieces or whole bird that you’re using. This would be considered a “hot smoking” method and looks like this (this pic was taken closer to the end than the beginning FYI. And yes, that is a kielbasa and yes, I am happy to see you!):

You can see that we’re banking the charcoal to one side and the chicken and kielbasa is actually placed over the area of the grill without the coals, the cool side, so as to receive indirect heat. We don’t have to sear the chicken first with this recipe–it’ll cook just fine anyway with a delicious caramalized skin.

So here’s how we do:  Continue reading →