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.