Slather red potatoes in olive oil in a large bowl and dump in a bunch of sea salt. Use your hands to mix ’em up. If they don’t feel gritty, you need more salt.

Fire up your smoker and get the temp up to 300-350. Throw in the chips, position a grate on top of the plate setter and put the potatoes on the grate.

Close up the smoker and watch the temperature drop to 200. And stay there. Oops.

After about an hour, put your chicken on the upper grate and watch the temperature get stuck at 200 while the chicken just drips its juices on the potatoes.

Wait another 45-60 minutes… screw this… remove plate setter. Oops, potatoes are done and chicken isn’t close. Remove potatoes and wrap ’em in foil.

Continue to smoke the chicken. Aw, crap! Now the darn smoker wants to settle around 350. Insert thermometer and discover that chicken might be slightly overdone. Plate it and serve it anyway.

Uh… anyone want to trade me their potatoes for my chicken? Anyone? Come on, guys… think about your health. Anything that tastes this good can’t be good for you!