lemon make a natural flavor combination. Slowly smoking the lemon-stuffed bird
locks in juicy tenderness, as well as that succulent smoked taste.
makes use of the entire lemon—zest, juice, and slices—for maximum bright,
Note: When zesting the lemon, peel only the outer yellow
layer and leave the white pith intact. Use a vegetable peeler to remove thin
strips a little at a time.
For tips on
setting up your charcoal grill to use as a smoker, check out Smoked Baby-Back Ribs.