A few weeks ago I wrote about the The Smokenator contraption that converts your Weber grill into a water smoker. The other day I tried out a smoked chicken recipe to see how it did.
To get started, cut some pats of butter (about 1/2 a stick) and some fresh herbs such as rosemary and basil. Using a knife, loosen the skin under the breast, thighs, and legs. Push the butter and herbs between the skin and the meat, distributing them throughout the chicken.
To prepare I lit my coals, added some wood chunks, and filled the pan with water. To cook the chicken I sat it atop a broiler pan in the bottom of the grill, rising it up a few inches. About 1 1/2 hours later (a little faster than my Brinkman water smoker, as the smokenator runs hot) the chicken was ready. Tasty!