How to make it
Bring 1 litre of water to the boil and dissolve the salt and sugar. Add the garlic, bay leaves, peppercorns, mustard seed, thyme and lemon slices.
Add the remaining 2 litres of cold water to cool it down. Make sure the brine is completely cold.
Place the corn-fed chicken in a large bowl or bag, pour the brine over it and make sure the chicken is completely submerged. Brine for at least 4-6 hours, but overnight in the fridge is best.
Setting the temperature: light the kamado and make sure it reaches a stable temperature of 120°C. Use the Smart Qooking System to cook indirectly, and place the heat deflectors to avoid direct heat on the chicken.
Remove the chicken from the brine and pat it dry with kitchen paper.
Fill the cavity of the chicken with thyme, rosemary and lemon slices for extra flavour.
Make a bed of hay on the grate
Place the chicken on the hay in the kamado and close the lid. Keep the temperature at 120°C (approx. 100/105°C if you account for the dome gauge) and let the chicken smoke for about 1 to 1.5 hours, or until the internal temperature of the thighs reaches 75°C.
Check occasionally and add extra hay if needed for a deeper smoky flavour.
Raising the temperature: once the chicken is almost done, raise the temperature in the kamado to 200°C.
Mix olive oil, butter and honey and brush the outside of the chicken with it. Sprinkle with sea salt and black pepper.
Place the chicken back in the kamado and let it grill for another 10-15 minutes at high temperature until the skin is golden brown and crispy.
Let the corn-fed chicken rest briefly before carving. Serve the crispy, smoky chicken together with the roasted sweet potatoes, garnished with fresh coriander or parsley.
