Smoked Chickens

1/2 bag hickory chips

10 pounds charcoal

6 whole chickens



Soak hickory chips in water overnight. Place charcoal in bottom of

smoker. Start fire and let burn 30 minutes. Coals will be glowing, but

not flaming. Remove hickory chips; save water. Place soaked chips

directly on hot coals. Fill water pan with hickory water. Add more

water until pan is filled. Place 3 chickens on each rack. Outside

temperature will determine the length of time to cook. Very cold

winter nights will require about 5 hours. Warmer weather will take

less time, about 4 hours.