Thought there might be some interest in the process I've adopted for smoking chicken breast fillets. The process works equally well with different seasonings.
Fresh fillets from the grocery with excess fat and connective tissue removed.
Drizzle with extra virgin olive oil and sprinkle with seasonings. In this case, I used a spicy homemade rub. Herbs de Provence work well too.
Using a "rib rack" and metal skewers arrange pieces so that thick end is resting on the bottom of the rack and run skewer across the top of the rack pinning each fillet in place.
Into the smoker. As you can see there is plenty of room to allow heat and smoke to circulate around each piece.
After 4 hours at 170 degrees increase temperature to 225 until internal temp is 165.
Slice and serve. I usually make about 3 pounds worth and plan a couple of menus around it. Later this week we'll have smoked chicken Caesar salads.