Cooks' notes:
•Chicken can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
•Chicken can be cold-smoked (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
•Baked smoked chicken keeps, chilled, 1 week, or frozen 2 months.