Smoked Herbed Chicken

Remove the giblets and necks from the chickens and reserve them for another use or discard them. Rinse the chickens thoroughly and Pat dry. Sprinkle each chicken inside and out with the juice of one lemon, then placed the lemon halves in the cavities of the chickens. Sprinkle 1 tablespoon of the herb rub inside each cavity, then press 2 tablespoons of the rub on the outside of each bird. Refrigerate the chickens for 1 hour or until you're ready to smoke them.

Soak the wood chunks are chips for at least 30 minutes in water. If you have a smoker: add the chunks to the smoker bring the temperature to 200°. If you have a covered grill, build an indirect fire and bring the temperature to 200°. Wrap the soaked wood chips in aluminum foil, perforate the foil several times, in place of foil packet over the charcoal in the grill. Fill water pan and place it next to the indirect fire in the grill or in the lower part of the smoker.

Place the chickens, skin side up, in the smoker or grill. Smoke the chickens for 2-1/2 hours, or until the juices run clear from a pierced thigh and the leg joint moves easily. Transfer to a platter and serve hot.