Directions

1. Prep the tray

2. Preheat the smoker to 180°C.

3. Season the chicken

4. Pat the chicken dry.

5. Season generously with White Magic first then follow up with Black Magic, making sure to get under the skin if using a whole bird.

6. Smoke

7. Smoke for 70–90 minutes (whole chicken), until almost cooked through.

8. Crisp it up

9. Increase oven temperature to 220°C for the last 5–10 minutes to crisp the skin and deepen the roast colour.

10. Rest & serve

11. Remove from the oven and rest for 10 minutes before carving or serving.