Sunday I did a quick smoked chicken on my weber 22" I set it up for indirect heat. I had it running at 315 deg for the entire smoke time of 2 hours. I smoked it over lump charcoal and apple wood chunks. I took it to an internal temp of 165 in the breast and 170 in the thigh The finished product. The skin was nice and crispy. Then I served it with roasted broccoli and hash browns. It was fantastic. The next day I took the left overs and made smoked chicken salad to make sandwiches for the week. And that was even better. 3 Cups diced Smoked Chicken 1 Cup Mayonnaise 4 Spring Onions chopped 3 Stocks of Celery chopped 1/2 Cup Diced Honey Crisp Apple 1/4 Cup Golden Raisins 1 Tea Spoon of Garlic Powder. Salt and Pepper to taste.