I am planning on trying the smoked bacon wrapped chicken breast today. http://www.susanminor.org/forums/showthread.php?43-Smoked-Bacon-Wrapped-Chicken-Breast-1
Any tips or advice?
When you do your bacon wrap, try to make sure there are no cheese escape routes.
If there are, it will make a cheesy mess on your v-tray.
Vent wide open. Smoke/cook at a minimum temp of 250.
That was the very first thing I did in my then new OBS. Easy to do, fun to do and turns out great!
You can use any type of cheese, I used provolone which added a nice subtle taste.
Helpful hint I picked up on the forum was to use waxed paper or parchment paper when you pound the chicken thinner. It stops your "hammer" from sticking to the chicken, making it a lot easier to do. Just wrap the waxed paper around the chicken and pound away. I hammered away until they were down to about 1/4 inch.
Use as many toothpicks as you need to keep things orderly - mine looked like a porcupine by the time I was done, but they did the job. Make sure you get non-flavored toothpicks, I just about bought cinnamon toothpicks. A taste I wasn't really going for.
Remember to keep the vent wide open. Chicken has a lot of moisture in it and the moisture, if trapped in the smoking chamber, will decrease the heat in the chamber.
Have fun and hopefully post up some pics of your smoke.