Smoking Foods - The best way to cook outdoors

Mix The Following:

2 Tb Thyme
1 Tb Maj. Leaves
2 Tb Oregano Leaves
2 Tb Onion Salt
2 Tb Paprika
2 Tb Chili Powder

2 Tb Basil
2 Tb Sage
2 Tb Java Black Pepper
1 Tb All Spice
1 Tb Nutmeg

2 Tb Poultry Seasings
2 Tb Parsley Flakes
1 Tb Garlic Powder
4 Tb Rosemary (Crushed)
Salt (1/3 Cup Or Less)

Rub above mixture on meat the night before (chickens & eye of round are also great):

Smoker setup:
the night before soak hickory chips in water. Start the charcoal and let them go for 10-15 min. Insert water pan and fill with very hot water. Usually its best to put chicken or turykey on top rack of smoker. Most smokers will hold two chickens on top and a chicken and beef on bottom, or whatever.

Tending the smoker:
after meat is placed and lid of smoker is on you must not remove the lid for another four hours, then add more hot water if required. Shake excess water from hickory chips and throw on hot coals. This can be done every two hours or so. After eight hours (1 chicken or whatever) its time to eat.