Instructions: 1.Take 3 sheets of heavy duty foil 15" square and start rolling the edges under to form a circle that fits the bottom of your Dutch oven - or a foil covered saucer approximately 5" in diameter. Roll the edge to about 1" high, depress the center to hold the smoking ingredients.

2. In the depression, sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order o f ingredients is very important.

Place the foil dish in the Dutch oven, cover tightly and cook over high heat until the ingredients in the foil start smoking, about 5 minutes.

Brush a steamer platform with olive oil, place chicken on the platform, skinned side up. Put into the Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done - about 11 minutes.

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