Smoked chicken breast is not quite a low and slow dish as it is an incredibly lean piece of meat, which means when you smoke it, it doesn’t take nearly as long.

You still want a consistent heat maintained, but the lack of tissue to break down means that it will cook quickly, so you need to keep an eye on it so it doesn’t overcook and dry out.

You can use the snake method, but it’s probably overkill on this one as these don’t actually take long. I started this cook with a snake (mostly out of habit and honestly not really thinking), and then ended up shifting the briquettes to the baskets in the Weber as I only really needed half of them.