I soaked then in my non-cajun un-spicy soaking brine for about 48 hours, then smoked them for 4 hours. The smoke was hickory lumps - the local Mitre 10 hardware store sells 5kg bags of hickory lumps and chips.
The 48 hour soak happened because I meant to fire up the Weber yesterday but that didn't happen. It was a little too long and made the chicken a bit salty. But the herbs and cracked peppers really soaked in.
The smoking happened at about 70C/170F.When the wood had burned to ash and stopped smoking I opened all the vents and let the temp rise to 90C/190F to get in about 30 minutes of cooking.The fillets were a little salty, very herby, very brown on the outside, slightly pink and juicy on the inside, and fibrous they way cooked chook is supposed to be.
And very, very yummy. It is tempting to stuff them in my face and wash them down with Austrian weissbier, but I must resist. I plan on taking them to work tomorrow for morning tea.