Smoked Bird


2 frying chickens, cut up
1 ½ cups tomato juice
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
1/4 teaspoon hot pepper sauce

Fill water pan full with liquid. Combine ingredients and marinate chicken pieces the night before serving. Refrigerate in plastic bag or well-covered bowl. Turn pieces occasionally. When ready to cook, arrange chicken pieces on grill and pour marinade in water pan.