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Ingredients
- 1 tbsp. cayenne pepper
- 1 tbsp. black pepper (coarse grnd)
- 1 tbsp. white pepper
- 1 tbsp. garlic pwdr
- 1 tbsp. onion pwdr
- 1 tbsp. paprika
- 1 tbsp. sage
- 1 tbsp. dill weed
Directions
- Prepare the seasoning mix before hand.
- Just before lighting the charcoal, begin soaking the wood chips.
- After the charcoal has been lit, don't put the chicken in the smoker for at least 15 min and not till the coals are warm and the flame has died down.
- Wash the chicken with hot water thoroughly, inside and out. Remove all excess fat in and around the chest cavity. If the chicken has been frzn, make sure which it is completely thawed. Sprinkle the seasoning mix all over the chicken and inside the chest cavity.
- When the coals are ready, first, place the warm water in the water basin of the smoker, making sure not to spill any water on the warm coals. Then place the chicken in the smoker, three per pack. Cover the smoker with its lid.
- After the smoker has reached its recommended cooking temperature, put about 1/4 of the wood chips on the warm coals. Drain as much water off the chips as possible before putting them on the coals. Repeat this process about every 45 min to 1 hour. It is helpful to stir the charcoal just prior to adding the wood chips.
- Cook the chicken for four hrs. Remove from the smoker, serve warm or possibly let cold and freeze.
- For an unusual smoked taste, use a mix of 50% table wine and warm water for the water bath.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 45g | |
| Calories 135 | |
| Calories from Fat 23 | 17% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 711mg | 20% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 9.9g | 33% |
| Sugars 5.87g | 4% |
| Protein 6.0g | 10% |
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