Nova Scotia BBQ | Applewood and Sugar Maple Smoked Chicken

Three whole chickens split in half and smoked to perfection over a blend of applewood and sugar maple for a deep, layered smoke flavour. Each piece was marinated in Heat from the Hammer’s Balsamic Burn and finished with a homemade butter packed with Southshore sea salt, chili lime sea salt, cracked black pepper, garden rosemary, and homemade chipotle powder. Smoked low and slow on the offset smoker at 275–300°F for two hours — this chicken turned out juicy, buttery, and perfectly smoky.

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