Burkean, if you click 'chicken' on the tag cloud on the home page the recipe 'Smoked Chicken' the recipe containing the methodology will come up. I vary the spices from time to time. I use a roasting tray and trivet in my fan oven. These days I've upped the setting to 240C because I imagine (probably wrongly but it seems that way) that the ESB have turned the available power down to conserve supply. At the lower heat (220) the chicken is slightly juicier though, so I may go back to it.
The tea and citrus contributes a pleasant, mild smoke. If you were using smoking sawdust - which I've done from time to time - I'd recommend something like a Brooks smoker (try fishing tackle shops), or a big old biscuit tin. I now use my pizza oven, which needs a few cracks filling after a hard winter.
Lining the base of the roasting tin with foil enables you to throw out all the crap in one go - recommended!
More chicken last night - the legs rubbed with various hot spices, roasted and eaten with stir-fried veggies + chopped mango and half my usual portion of rice. I did allow myself a small blob of plain yogurt and a little lime pickle. I chucked away the crispy chicken skin where, I'm told, the fat lurks - how self-denying is that!?
No booze for 3 days now.
Anyhow, well done, Donal mate. I can't compete but I'm pleased enough with the 5.4 lbs so far. Onwards and downwards.