We marinated our chicken breasts in dill pickle juice, salt, pepper and sliced onion, then placed them in a large ziplock bag for 3 hours. We wrapped each chicken breast with bacon and placed in the smoker. Delicious!
We also smoked red potatoes and cherry tomatoes with sprigs of fresh oregano, a little olive oil and salt and pepper. (The smoked cherry tomatoes were outstanding!)
We smoked the chicken breasts with apple wood chunks at 225�F to an internal temp of 160�F.
It took just under 2 hours in the smoker to reach that temp.
