Step 1

In a small bowl, combine the piloncillo, ancho chile powder, salt, and pepper and mix well.

Step 2

Arrange the chickens on a couple large rimmed baking sheets, breast side up. Rub each chicken with some of the piloncillo mixture, dividing it equally among the hens. Let them rest at room temperature for 30 minutes.

Step 3

While the chickens rest, set up your grill or smoker. Place a drip pan filled with 1/2 inch water in between the hot coals or burners set up for indirect heat on your grill or place the water pan in the smoker and add water to the fill line. Bring the temperature of the grill or smoker to 225° to 250°F (107° to 120°C) and maintain the temperature for 15 to 20 minutes.

Step 4

When the grill or smoker is ready, drain the wood chunks and place them on the prepared coals or in the smoker box.

Step 5

Spoon any juices that accumulated on the baking sheet over the chickens.

Step 6

Place the chickens on the grate and close the grill or smoker. Smoke until a meat thermometer inserted in the thickest portion of the thighs registers 165°F (74°C), 3 to 4 hours. If you prefer a smokier flavor, toss in a few more wood chunks towards the middle of the cooking time. Occasionally check the temperature gauge.

Step 7

Remove the chickens from the smoker and let them rest for at least 20 minutes.

Step 8

Carve, serve, and watch it disappear.