1 4 pound chicken -- split
salt and pepper
***BASTING SAUCE***
1/2 cup butter
1/8 cup lemon juice
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon onion
Instructions:
The last time I did it I split a 4 lb. chicken and salt and peppered
it first thing before firing up the smoker and making the basting
sauce. Bring basting sauce slowly to a boil and take off heat. I smoked
it at 225 - 250F for 4 hours. I basted it about every hour and also
added a foil packet of mesquite chips to the coals (mostly mesquite
with some Kingsford thrown in).
