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1
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.
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2
Preheat the cooker to 325F.
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3
Dust each whole chicken evenly with salt.
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4
Place the chickens over the void side of the cooker, with the skin side up.
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5
When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil.
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6
Sprinkle the cavities of each chicken evenly with pepper.
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7
Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180F.
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8
Add more wood to the fire as needed to replenish the supply of coals and maintain a temperature of 325F.
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9
Pour the white sauce into a narrow, deep container and position it next to your cooker.
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10
Remove each chicken from the cooking grate and submerge it into the pot of white sauce.
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11
Remove the chicken from the sauce, cut each chicken in half between the breasts, and then quarter by cutting between each breast and thigh.
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12
When cooking whole chickens over indirect heat, point the legs toward the fire.
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13
This will ensure that the leaner breast meat will not be overdone before the dark meat is fully cooked.
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14
Indirect heat
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15
Hickory
