Step 1

We developed this recipe using Diamond Crystal brand kosher salt. For the chicken, if you’re using Morton brand kosher salt, reduce the amount to 1 tablespoon; if you’re using table salt, reduce the amount to 2 teaspoons. We tested this recipe with applewood, cherrywood, and hickory wood chips, but feel free to use any type of wood chips you like. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute three 3-inch chunks for the wood chip packet. If you don’t have a probe thermometer, you can use an instant-read thermometer, but try to minimize how often you open the grill to check the temperature. We suggest using a mix of white and dark meat in the salad. The salad ingredients can be doubled.

Step 2

FOR THE SMOKED CHICKEN: Combine salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels, then sprinkle all over with salt mixture. Place chicken on plate. Cover and refrigerate for at least 8 hours or up to 24 hours.

Step 3

Using large piece of heavy-duty aluminum foil, wrap chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.

Step 4

Clean and oil cooking grate. Insert probe thermometer into thickest part of chicken breast. Place chicken breast side up on cooler side of grill, with legs pointing toward fire; cover, placing lid vent over chicken on charcoal grill. Grill, covered, until breast registers 160 degrees and thighs register 175 degrees, 1 hour to 1 hour 20 minutes. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.

Step 5

FOR A CHARCOAL GRILL:  Open bottom vent completely and place disposable pan filled with 4 cups water on 1 side of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over empty half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.

Step 6

FOR A GAS GRILL:  Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature between 300 and 350 degrees.)

Step 7

FOR THE SALAD: Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones. Combine mayonnaise, celery, pickles, scallions, vinegar, horseradish, lemon juice, salt, pepper, and cayenne in large bowl. Stir in 2 cups shredded chicken (if chicken is still warm, let cool completely before combining with dressing; reserve remaining chicken for another use). Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve. (Salad can be refrigerated for up to 2 days.)