In  the hot and spicy category, Jamaican jerked dishes have a long and enviable history of popularity on their native island.  Only recently, however, has this fiery cinnamon accented fare gained similar favor abroad.

The established way to mix jerk seasoning is by slowly pounding the spices to a powder with a mortar and pestle.  Although there are times when I would endorse this preferred method of crushing spices, those used in jerk seasoning are so flavorful that I find a food mill can be substituted for the more old fashioned instrument without detriment to their taste.

Start the fire in your smoker about 1 1/2 to 2 hours before dinnertime.

While the coals are heating, turn your attention to the chicken. Rinse the chicken breasts and pat them dry with a paper towel. Set them out on a platter that will give you some working room when you're seasoning them.

Put the onion, brown sugar, allspice, black and cayenne peppers, cinnamon, and nutmeg in a food mill and mix until you have a rough paste. Rub the paste into the chicken breasts, coating them thoroughly. You'll find that even after you've covered the chicken pieces lavishly in spices, there will be some rub left. Scoop it off the platter into a small bowl and reserve it for the sauce. Transfer the chicken breasts one at a time to a piece of waxed paper laid out on your cutting board or butcher block. Cover the chicken with a second sheet of paper, then, using the smooth side of a meat mallet, whack the chicken breast until it's about half as thick as it was when you started and the seasoning is well impressed into it.

Add some wet smoking wood to the fire pan of your smoker and transfer the chicken from the waxed paper to the grill, placing about half the reserved rub in the smoker?s water pan along with the hot water before putting the lid on the cooker. Smoke the breasts for 1 to 1 1/2 hours, keeping the cooking temperature between 200° and 220 °F.