Chickens Smoked in a Homemade Smoker - kosher salt

Method

• Using your hands, spread the Essence and kosher salt evenly all over the chickens, rubbing well on all areas both inside and out.
• Wrap the chickens in a double layer of plastic wrap and refrigerate for at least 4 hours, and up to 1 day.
• When ready to smoke, make a homemade smoker in a large roasting pan about 11 1/2 by 15 inches.
• Place 2 pieces of dampened paper towel at both ends of the roasting pan.
• Wrap 4 small 1/2-ounce heatproof bowls (or 4 empty tuna cans, inverted) in aluminum foil and place 1 in each corner of the roasting pan on top of the paper towel in each of the 4 corners.
• Be sure that the bowls are inverted.
• Lay the wood chips in the center of the roasting pan.
• Place a second, smaller, 10 by 13 1/2-inch roasting pan or deep baking dish inside the larger pan.
• Lay 2 more pieces of moistened paper towels at both ends of the smaller roasting pan.
• Place 4 additional small bowls or tuna cans wrapped in aluminum foil at each corner of the smaller roasting pan, as before, and lay a small wire rack on top of the glass bowls.
• Place the chickens on the wire rack and place over 2 burners, each set at medium-low heat (or over an indoor grill set at medium heat).
• Once the wood begins to smoke, wrap the chickens and makeshift smoker tightly with heavy-duty aluminum foil.
• Cook the chickens on the stovetop for 1/2 hour.
• Preheat the oven to 325 degrees F. Transfer the smoker to the oven and bake the roasters until the chicken is fall-from-the-bone tender, about 2 1/2 hours.
• Remove the chickens from the oven and uncover.
• Serve the chickens either hot, warm, or at room temperature.
• This chicken is delicious served as is and also makes excellent chicken salads and sandwiches.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• Combine all ingredients thoroughly.
• Yield: 2/3 cup