Serves: 5
Total Calories: 1,578
Prep time: 20 minutes
Cook time: 3-4 hours
Total time: 4 hours 20 minutes

2 whole broiler-fryer chicken, (3-5 pounds) each
3 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons dried rosemary
1/2 cup melted butter
2 teaspoons garlic powder
2 tablespoons honey
1/2 cup lemon-lime soda pop

Combine marinade ingredients: melted butter, garlic powder, honey and lemon-lime soda in small bowl, mixing well. Using a meat injection syringe, inject marinade into breasts and thighs of chickens.

Combine salt, paprika and rosemary in a small bowl. Rub exterior of poultry with dry ingredients. Place in plastic bag and let sit for 30 minutes in refrigerator.

In the Smoke Vault smoke box, place pre-soaked maple wood chips. Cover with layer of aluminum foil. Poke about 8-12 holes throughout the foil to release smoke. Fill water tray 1/2 way with cool water.

METHOD 1 - Rack
Place chickens on same cooking rack in the Smoke Vault. Ignite and cook on medium heat. Check regularly to maintain approximately 225-250° F. Cook for approximately 3-4 hours.

Cook until internal meat temperature reaches 180°F (check with a meat thermometer).

METHOD 2 – Twins-Beer Can Holder
Do not fill water pan. Set two cans of lemon-lime soda or beer (1/2 full) into the Twins Beer Can Chicken Holder. Place chickens over the cans on the holder and set unit into the Smoke Vault. Smoke cook using medium heat, maintaining approximately 250-300° F. Cook for approximately 1 1/2 to 2 hours or until internal meat reaches 180° F.

Nutritional Facts:

Serves: 5
Total Calories: 1,578
Calories from Fat: 160

More Recipes from the Camp Chef Cookbook Cookbook:
Honey Maple Chicken
Cedar Plank Salmon
Rocky Mountain Apple Ribs
Plantation Hickory Brisket