Hickory Smoked Chicken

Rinse chicken and pat dry. Rub with cut garlic clove and season with salt and pepper. Place rack in smoker and form an aluminum foil tent over chicken. Using hickory wood chips, smoke on medium heat for 25 minutes per pound. Remove the foil and brush lightly with BBQ sauce and place into a preheated 425oF oven for 20 minutes. Serve with BBQ sauce on the side. During the summer finish this on the grill while you use your smoker for steaming fresh sweet corn.