Yield: 1 whole chicken

1 cup mesquite wood chips, soaked for 1 hour in water and drained
1 (2- to 3-pound) whole fryer chicken, giblets removed, rinsed, and patted dry
2 tablespoons vegetable oil
2 tablespoons Cajun seasoning
White sandwich bread
1 recipe Three-Color Slaw
Garnish: pickle slices
1. Preheat a smoker to 300°. Sprinkle soaked mesquite chips over coals.

2. Rub chicken evenly with vegetable oil and Cajun seasoning. Place chicken on rack in smoker with a drip pan beneath rack. Cook, with grill lid closed, for 2½ to 3 hours, or until an instant-read thermometer inserted in thickest part of chicken registers 170°. Let stand until chicken is cool enough to slice, approximately 30 minutes.

3. Serve on sandwich bread with Three-Color Slaw and pickles, if desired.