I've got a favorite recipe for chicken that I love called Dixie Grilled Chicken (google it, there's many different versions all over the web but I can share mine if anyone really wants it..). But the keyword in the recipe is "grilled" as the higher direct heat makes the skin nice and crispy. Of course, you have to ride it a little so as not to have it done on the outside and raw on the inside. So here's my question - have any of you taken a grilled recipe and changed it up for smoking? My guess is that I would need to sear the meat first via grilling, and then put it on for a long smoke. What else do I need to account for when changing a grilled recipe to a smoked one? This recipe is one of my all time faves and the prospect of adding smoked flavor to it has my mouth watering! Thanks for the help!