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About an hour and half or more before you want to serve the birds start preparing your smoker. If you have a Traeger that would mean oiling the grate, lining the drip pan with foil and turning on the grill on smoke and letting it come up to temperature. While you are waiting for the smoker to heat remove the birds from the marinade, reserve the liquid.
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Lay the dried birds on a sheet and season the outsides of the birds with four dry spices and olive oil. Rub the seasoning into both sides of the birds. Use the spices in the quantities you prefer, we like a little heat so I use the cayenne liberally. I like to bring my meat to room temperature before smoking, so I brought the birds out of the fridge about two hours before they are going to hit the smoker.
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Divide the reserved marinade, half goes into a pan that will sit inside the Traeger and half goes into a pot. Place the birds skin side up into the smoker evenly spaced so air can circulate. Don’t forget the pan with half the marinade; it will help keep the air inside the smoker moist. Close the lid and leave the birds to smoke for an hour at about 200-250 degrees with lots of smoke.