Tony Grigg - South Australia

Method:

Soak a couple of 1.5kg fresh chooks in plenty of cold water and about 2 tbsp of sea salt for at least an hour or so.

In the meantime, get out the slab of Coopers whilst the Weber is heating up with genuine Heat Beads^®. Make sure you have some well soaked redgum or other hardwood chips ready to go on top of the Heat Beads^® when you place the chook in the kettle.

Lightly oil the chooks and cover them in foil so the smoke does not blacken them. Pierce the foil to allow the smoke to penetrate. Cook the chooks as you normally would on a Weber but remove foil halfway through the process to give full smoke flavour. Should take about 1.5-2 hours.

Serve hot or cold with a green salad and crusty bread.