A Flock of Chickens - Qview

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smoke 2 geaux

Smoking Fanatic
Original poster
Mar 18, 2010
Denham Springs La.
Well, with Saturday being a beautiful day, and a whole day of outside chores planned it seemed like a good day to do up a batch of yardbirds.  I put the word out to the family and friends and chickens started showing up around 9:00.  By the time I lit the fire at 11:30, I had 7 victims lined up.


I hit them with a heavy dose of Tony C's, including a bunch in each cavity.  I don't know if the seasoning steams into the meat, or mixes with the juices and gets in that way but I have noticed a big improvement in the taste of my birds since I started doing this.  Don't be shy, put a bunch in there.  Here they are all loaded up and ready for some smoke.


I let them go for about 4 1/2 hours at 225.  I've done so many of these, I don't need to probe them.  I can just poke on them and wiggle a leg and I know when they are done.  Fuel of choice was RO lump from the red bag and pecan splits.  I ramped up my temp to about 300 for the last half hour to help the skin.  Here are a few coming out.


These came out great.  They were super juicy and had a really good flavor.  It's nothing complicated, or fancy but it sure is hard to beat the taste of a good smoked chicken. 

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That's some great looking yard bird right there!

I have posted the recipe for tony chacheres  in the wiki section  .
Those are great lookin' birds my friend!

I use RO and pecan, I love it

You're right, "It's hard to beat the taste of a good smoked chicken"

Thanks for sharin' 
Im glad you posted this cause im having so much truoble with chicken. I make a mean oven roasted chicken butt I want to master one in the smoke. Im gonna start out this saturday with quaters and if they turn out right then ill up the annie with yardbird. I have a bandera vertical smoker so i should be good on the amounts. Awesome thread brother
That is a Flocken lot of chickens and they look good...
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