Smoked Stuffed Chicken

Ingredients

• 1 large roasting chicken (5-6 pounds)
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 2 tablespoons Seasoning
• 4 large garlic cloves, quartered
• 1 cup chopped red onion
• 1 cup sliced zucchini
• ½ cup diced red bell pepper
• ½ cup diced celery
• ½ cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 tablespoons Salad Dressing & Seasoning Mix
• 4 medium red potatoes, chopped
• 1 cup Barbecue Sauce Original

Method

1. Light grill using Charcoal with Sure Fire Grooves. Rinse inside and outside of chicken.
2. Season inside with salt and pepper.
3. Season outside with barbecue seasoning.
4. Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil.
5. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
6. Stuff cavity of chicken with half of vegetable mixture.
7. Place chicken in shallow baking dish.
8. Mix potatoes with remaining vegetables.
9. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets.
10. Poke a few holes top of pocket.
11. Mound coals on one side of grill.
12. Place chicken on side of grill without coals; grill.
13. Baste outside of chicken with barbecue sauce every hour of cooking.
14. Grill for 3 hours until internal temperature of chicken reaches 165°F.
15. After 2 hours, place foil pouch with potato-vegetable mixture on grill.
16. Remove from grill with chicken.