No matter which technique you choose, you always begin by thoroughly rinsing your chicken, then trimming off the excess fat and skin.
One of our favorite techniques for smoking chicken is called spatchcock. You start by removing the backbone of your chicken.
Take a sharp knife and cut into the side of the backbone approximately one-half of an inch deep.
Continue cutting from the neck to the tail. Repeat the procedure on the other side, then remove the backbone.
Once you have removed the backbone, you will be able to spread out your chicken. Gently use a paring knife to cut and remove the breastbone. Now your chicken will lie flat.
Rub your entire chicken with your chosen barbeque rub.
Fire up your grill or smoker. Continue adding chunks of wood until the temperature is 225 degrees Fahrenheit. Place your chicken with the skin side up.
After one and one-half to two hours, insert your thermometer into the thickest section of the thigh. When the internal temperature is 160 degrees Fahrenheit, take off your chicken and let cool for one hour or until completely cooled.
While waiting for your smoked chicken to cool, combine your mayonnaise, scallions, vinegar, paprika, celery, lemon juice and celery seeds in a large bowl for your dressing.
Pull your chicken off the bones and chop roughly.
Add your chicken to the salad ingredients and mix well. Season to your taste with salt and pepper.
If you do not serve your smoked chicken salad immediately, put it into your refrigerator in an airtight container. Your smoked chicken salad will be good for as long as three days.