I think you could treat it like a double smoked ham. It would need a cold ( under 50 deg F) smoke for 3-4 hours and then a rest to let smoke penetrate. A warm/hot smoke would overcook the chicken and make it dry out.
Well, either method is worth a try with a $5.99 investment. But I don't like the idea of cold smoking since cooked chicken should not be out of refrigeration that long. Definitely in the danger zone of above 40F. How do you cold smoke at 50F if the outside temp is 65F?
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