rub whole chickens with garlic and pepper. smoke 'em whole filling cavity with sprite. when done smoking(chicken doesnt have to be fully cooked yet, just well smoked), cut 'em down the middle and clean out the junky stuff. dont waste the juices.. put chickens in a full pan with the juices. add chunks of pineapple( i like to tuck one under each wing) and lightly pour pineapple juice over each chicken half. now lightly drizzle honey on chicken halves. add enough sprite to barely cover bottom of pan. cover with foil and cook 1 hour at 250 (use smoker or conv oven). ahhhh should be so tender you may need a straw......

Always a fan of Pineapple in any recipe, but...

Don't understand the instructions completely?

Are you saying do this "beer can" style by putting the chicken on top of a sprite can OR

pour sprite into the cavity of the bird (what keeps it from running out)?

with wing side down, the bird will hold sprite inside the cavity. just pour in from the but end. try not to loose the juices when you turn it over or remove from the smoker. i like to capture the juices and use them in the pan for the last step.

thanks, smokin. here are the pictures of aloha chickitee....


as we all know, steaming takes away smoke flavor. but not all of it. so i am trying to balance this by smoking the birds real heavy, then after the steaming process having just enough smoke flavor. lots of trial and error here.. i use a combo of apple, hickory, and mesquite. these birds were not done on a cookshack, but maybe one day.....