Print Recipe

Smoked Chickens



  • 1/2 bag hickory chips
  • 10 pounds charcoal
  • 6 whole chickens


  1. Soak hickory chips in water overnight.
  2. Place charcoal in bottom of smoker.
  3. Start fire and let burn 30 minutes. Coals will be glowing, but not flaming.
  4. Remove hickory chips; save water. Place soaked chips directly on hot coals.
  5. Fill water pan with hickory water. Add more water until pan is filled.
  6. 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.

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