Cold-smoked Chicken

If you enjoy the flavor of smoked chicken, a special smoker will
prove to be a worthy addition to the outdoor kitchen. Cold smoking
makes food last longer and imparts a smokier flavor than hot
smoking. The pan juices that collect in the smoker can be reduced
to make a tasty sauce. Use the same proportions with any liquid
or favorite marinade and herbs and spices of choice.

2 cups white wine
1/4 cup fresh rosemary
2 or 3 garlic cloves, minced or pressed
Salt
Freshly ground black pepper
3 3- to 3-1/2-pound fryers

In a bowl, combine the wine, rosemary, garlic, and salt and pepper
to taste; pour over the chickens in a glass or ceramic container,
cover, and refrigerate overnight, turning occasionally to coat with
the marinade.

Following instructions in your smoker manufacturer's manual,
prepare a fire with charcoal and presoaked aromatic hardwood
chips. Position the smoker pan under the grill.

Remove the chickens from the marinade and pour the marinade
into the smoker pan. Position the chickens on a rack over the liquid
and cook slowly for up to 10 hours, adding more coals and presoaked
wood chips every 45 minutes to 1 hour.

Serves 6 hearty appetites, or 12 modest eaters.