Completely defrost the chicken under refrigeration on lined sheet trays. This will take between 24 and 36 hours. Remove the trays from the walk-in and take them to your prep area.
Remove the Smoker box from the smoker.
Fill the smoker box with 1.5 cups of hickory wood chips.
The oven has 2 on/off buttons. Top button upper smoker. Bottom button lower smoker.
Turn the oven on by pressing this power button.
Set the cooking temperature to 300F (149C) by pressing this button and then adjusting with the up and down arrows.
For 9-18 chickens Set the cooking time to 1hr 20 min. by pressing the timer button (the one with the clock on it) and adjusting with the up and down arrows. For 27 chickens, 2 hrs.
Set the hold temperature to 150F (65C) by pressing this button and then adjusting with the up and down arrows.
Push this button to set smoke time. Adjust to 2 hours.
The oven will begin a 45 minute count down to pre-heat itself. You must wait this full 45 minutes before loading and starting the oven. Use this time to prepare your chicken.
Line your work area with sheet pan liner or sheet pans.
Place chicken racks onto sheet pan liner or sheet pan.
Spray pan release spray onto the chicken racks.
Sprinkle the top side of the chicken halves with BBQ Dry Rub Seasoning. Be sure to constantly move the can to avoid heavy spots of the rub.
Continue until all chicken halves are evenly seasoned with the BBQ Dry Rub Seasoning.
Arrange the chicken halves onto the sprayed racks. Each rack will hold 9 half chickens arranged like this.
Load the racks of chicken into the oven, starting at the top slot and working your way down.
Place the smoker box into the oven like this. Be careful, as the interior of the oven will be hot.
Make sure that the door vents are fully closed.
Close the door and press the "Start" arrow to begin the smoking and cooking process.
When the cooking process is complete open the door slightly to allow the smoke to escape for one minute. Then open the door completely. Note: when cooking cycle is done chickens must be removed.
Refer to SOP -49 for proper handling of the smoked chickens.
When cooled, remove the smoker box and carefully dump remaining wood chips into the approved container with self closing lid. Pour plenty of water over the burnt chips to extinguish any live ash.
When cooled, remove dripping pans, and the side racks for cleaning.