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1
At least an hour prior to starting your charcoal fire, soak your wood chips/chunks in water. Use any type of wood you would like, hickory, mesquite, apple, peach, pecan, etc --
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2
Once you have established a bed of hot coals, set your water bowl in place and carefully fill it with water (carefully because you don't want your water to splash up over the side of the bowl and put out your fire underneath).
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3
Leave the skin on the chicken. The combination of the steam from underneath the meat and the fat trapped between the skin and meat will make your meat very tender.
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4
Set grates in place and place meat on grates. If you are using a smoker similar to the one I described above, set, load and season one grate at a time.
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5
Sprinkle the meat with all three seasonings, according to your tastes. *One word of caution* If you like salt, as I do, too much salt will make your skin impossible to cut and chew.
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6
Set the lid on your smoker. There should be no need to remove it until your are ready to serve your chicken.
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7
Once your meat in set on the grates and the lid is on your smoker, add a handful of soaked wood chips or a couple of wood chunks to your bed of coals.
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8
Check your smoker periodically, making sure that there is smoke coming out. When there is no smoke, stir your coals and add some more of your soaked wood. Repeat this as often as needed. This is the one time it is good to smoke like a chimney.
