Had a crack at smoking this on the new gas bbq, which worked wonderfully to a certain definition of 'wonderfully'. Cooked deflecting the direct burner heat with a bit of folded foil on a rack, it was easy to control the temperature and cooked in the same time you'd expect from an oven. Really good marinade which was generally nice, but where the chicken was able to crisp up was just sublime. Correct smoking would have helped this greatly, which was not achieved here. My fault, it is certainly worth noting for posterity that a smoke box needs holes in the under side as well, otherwise the wood chips just get a bit snuggly warm together.

Probably more challenging but more tasty on the real bbq.

And good Christ we need a proper outdoor table.. Chicken juice all over my floor. What is a boy too do?

From Weber BBQ book