SEASONING MIXTURE:

1 tbsp. cayenne pepper
1 tbsp. black pepper (coarse ground)
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sage
1 tbsp. dill weed

CHARCOAL WATER SMOKER:

3 whole chickens (6 if the smoker has a double rack)
10 lbs. fresh, dry charcoal
4-5 qts. very hot to boiling water
1 lb. hickory or mesquite wood chips which have been soaked in water for at least 30 minutes prior to use

Prepare the seasoning mixture before hand.

Just before lighting the charcoal, begin soaking the wood chips.

After the charcoal has been lit, do not put the chicken in the smoker for at least 15 minutes and not until the coals are hot and the flame has died down.

Wash the chicken with warm water thoroughly, inside and out. Remove all excess fat in and around the chest cavity. If the chicken has been frozen, make sure that it is completely thawed. Sprinkle the seasoning mixture all over the chicken and inside the chest cavity.

When the coals are ready, first, place the hot water in the water basin of the smoker, making sure not to spill any water on the hot 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 hot coals. Drain as much water off the chips as possible before putting them on the coals. Repeat this process about every 45 minutes to 1 hour. It is helpful to stir the charcoal just prior to adding the wood chips.

Cook the chicken for four hours. Remove from the smoker, serve hot or let cool and freeze.

For an unusual smoked taste, use a mixture of 50% table wine and hot water for the water bath.