Hickory smoked half a chicken on my MAK 2 Star ... Smoke for an hour then bump temp to 350ºF till IT in breast reached 170ºF and quarter reached 180ºF. Fridged overnight.
Pulled the smoked chicken and added diced celery, red onion, and olives. Seasoned to taste and mixed together with Mayonnaise.
The Money $Shot$ ... Smoked Chicken Salad, Squash (from the Garden) Casserole, Cantaloupe, and a nice little green salad (Tomatoes from the Garden)