Preparation:
Rinse chicken inside and out. Pat dry and place in marinade dish or in heavy-duty plastic bags.
Combine all remaining ingredients and pour over chickens. Cover or seal bags and marinate for 24 hours.
Remove chickens from marinade and place on smoker grids.
Pour remaining marinade over chickens and let it drip into water pan. Charcoal: Use 8 to 10 pounds charcoal, 4 quarts hot water, 3 wood sticks and smoke 3 to 4 hours.
Electric cooker: Use 4 quarts hot water, 3 wood sticks and smoke 2-1/2 to 3-1/2 hours. |
