Wood chips, soaked 1 hour
1 1/2 cups softened butter, divided
3 (3 lb.) broiler-fryers
3 bunches fresh herbs, untrimmed
Additional softened butter
Freshly ground pepper

Prepare charcoal fire in smoker. Scatter wood chips over coals. Place water pan in smoker, and fill with water, wine or fruit juice.

Place 1/2 cup butter in cavity of each broiler-fryer, and stuff each with 1 bunch of herbs, including stems and leaves. Rub additional butter and pepper liberally on surface of chickens, and place them on grill rack. Insert meat thermometer, making sure it does not touch bone. Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until thermometer reaches 185 degrees. Refill the water pan and add charcoal as needed.

Makes 15 to 20 servings.