Smoked Garlic Chicken

This is going to require you to get...ah...familiar with a chicken.

You need:

A smoker!

1 whole chicken, washed, patted dry and rubbed inside with salt (I use sea salt)
4 heads of garlic, peeled. Mince half, the the rest of the cloves whole.
2 whole heads of garlic, intact

Grab your chicken. (I said GRAB, you pervert. Sheesh.)



Slide your fingers underneath the skin to separate it from the meat. Stuff the minced garlic all over under the skin.

Mmmmm...garlic...

Prepare your smoker, and add two whole heads of garlic to the chips.



Set your rack to the middle, put the chicken in, rub the skin with garlic, put the lid on, and smoke until the chicken reaches an internal temperature of 180 degrees F. This is usually three hours, but will vary by smoker and method.