Hickory Smoked Chicken - cooking recipe

Ingredients

8 hickory chips or rings
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
4 (2 1/2 lb.) broiler-fryers, halved

Preparation

Soak hickory chips in water to cover for 30 minutes; drain. Adjust grill 3-inches from prepared coals. In small bowl, combine butter, salt, paprika and pepper. Brush both sides of broiler-fryers with butter mixture. Grill, skin side down, 20 minutes, basting frequently with butter mixture. Turn; baste well again. Place drained hickory chips on coals. Pull down door of smoke oven* to let smoke flavor broilers. Grill 20 minutes in smoke oven; do not baste. Serve smoked broilers with any remaining basting sauce. Makes 8 servings.