Place wood chips in a disposable container and cover with water.&nbsp; Soak 30 minutes to 24 hours.&nbsp; Drain and wrap in three layers of aluminum foil, poking holes in foil to allow smoke to escape.&nbsp; Set aside.
TIP: Summer Pickles Sprinkle sliced cucumbers with salt in a medium bowl; toss and set aside for 15 minutes.&nbsp; Meanwhile, combine vinegar and pickling spice in a small saucepan and bring to a boil. Remove from heat and let sit until cool. Wrap cucumbers in a paper towel and squeeze out moisture.&nbsp; Return to bowl and strain seasoned vinegar over them, discard pickling spices.&nbsp; Stir in onions, garlic, sugar, olive oil and cayenne. Season to taste with salt and pepper.&nbsp; Chill.&nbsp; Sprinkle with pine nuts, if desired, before serving with hens.