21.   Transfer chicken to a plate.

22.   Transfer chicken to a warm platter.

23.   Transfer chickens to smoker.

24.   Transfer the chicken to a serving platter.

25.   Tuck legs into slits in breast skin, then transfer chicken to a large roasting pan or jelly roll pan, skin side up.

26.   Transfer chicken to an airtight container and keep in the refrigertor.

27.   Transfer the chicken and pan juices to a plate and keep warm.

28.   Transfer the chicken to a heated serving platter or heated dinner plates, and serve accompanied with the reserved sauce.

29.   Transfer the chicken to a large heated serving bowl.