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Short YouTube cooking clip by Richard Perkins demonstrating how he smokes pasture-raised chickens. He skewers the birds with a needle through the breast out the back to hang them, lights a fire, lays sawdust in a "snake" so it burns along, and plans to smoke the chickens for about 20 hours, keeping them hung away from the fire to prevent fat dripping onto the flames (which would cause rancid fumes).
Questions this video answers
About 20 hours.
Laid in a "snake" shape so it will burn along from one end to the other.
Through the breast, out the back, to enable hanging on a hook.










