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A Flock of Chickens - Qview

smoke 2 geaux

Smoking Fanatic
Joined Mar 18, 2010
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. 

Last edited:


Gone but not forgotten. RIP
Staff member
OTBS Member
Joined Feb 3, 2009
That's some great looking yard bird right there!

I have posted the recipe for tony chacheres  in the wiki section  .


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
The birds look excellent! Great job! Bet that was some mighty fine eating!


Master of the Pit
Joined Mar 31, 2010
Thats some great looking bird your have there.. Great job on the Q


Master of the Pit
Joined Feb 10, 2009
Great looking birds!! Sounds like ya got chicken down to a science!!


Master of the Pit
OTBS Member
Joined May 20, 2010
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' 


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
Nice birds and rig too.........


Meat Mopper
Joined Feb 25, 2010
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

chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
Looking real fine from here....those would make the Colonel jealous....Congrats on making the banner.


Gone but not forgotten. RIP
OTBS Member
Joined May 1, 2007
That is a Flocken lot of chickens and they look good...

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