An article in the Dining and Wine section of the New York Times (by Peter Meehan/07 March 2007) discusses some good BBQ restaurants in NYC. In one part of this article, the author mentions a dish referred to as "Slow Chickens" in one of the restaurants, and he quotes the owner as saying “Slow chickens are easier to catch,” shot back Mr. Norstein, a burly Brooklyn-born bear of man with a borscht belt sense of humor. The chickens are smoked over apple and hickory wood for five or six hours, after being seasoned with a spicy rub that does wonders for their skin." This sounds good to me, and it's something that I'd like to take a shot at here at home, but smoking chickens for five or six hours seems like a very long time to me. Anyone care to share some thoughts on this? I'd like to find a recipe along these lines if possible. Thanks.