Jake Harper
Smoking chicken is a great way to add flavour to a naturally lean meat, but it can be tricky to get right. Char-Broil offers a range of electric smokers with handy features like remote controls, viewing windows, and multiple racks, providing plenty of space to smoke chicken and other meats. With the right tools and preparation, you can achieve juicy, tender, and flavourful smoked chicken at home.
Characteristics and their Values:
| Characteristics | Values |
|---|---|
| Type of smoker | Electric |
| Temperature | 225°F-250°F |
| Chicken temperature | 165°F |
| Chicken type | Any, preferably bio or free-range |
| Brining | Yes |
| Air drying | 1 hour |
| Wood chips | Pecan, mesquite, cherry, apple, hickory, peach, or cherry and hickory |
| Beer | Amber beer |
| Preheat time | 40 minutes |
| Cooking time | 2-4 hours |
| Resting time | 3-20 minutes |
| Sauce | Sweet and spicy barbecue sauce |
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What You'll Learn
Choosing the right wood chips
When smoking chicken in a Char-Broil smoker, choosing the right wood chips is crucial to achieving the desired flavour and aroma. Different types of wood impart distinct flavours, with some being more subtle and others more bold. Here are some factors to consider when selecting wood chips for smoking chicken:
Type of Wood
Fruitwood chips, such as apple, cherry, or peach, are popular choices for smoking chicken. They offer a sweet and subtle flavour that pairs well with the natural taste of the meat. Applewood chips, in particular, have a mild, fruity flavour that enhances the sweetness of the meat. Cherry wood chips provide a slightly sweeter flavour and can also be used to smoke other meats like pork and beef. Peach wood chips impart a mild flavour that works well with poultry.
Hickory wood chips are another option, offering a strong, smoky flavour. However, use them sparingly with smaller chickens, as too much hickory can create a bitter taste. Pecan wood chips are also a good choice, providing a sweet and nutty flavour that complements the chicken's natural taste.
Other fruitwood options include maple, which adds a subtle sweetness, and mesquite, which gives a savory smoke flavour. If you want to experiment with unique flavours, you can explore using wood from trees like avocado, bay, carrotwood, or even olive and guava.
Intensity of Smoke Flavour
Consider the intensity of smoke flavour you want in your chicken. Hardwood chips, such as hickory, oak, and mesquite, offer strong and bold flavours. On the other hand, fruitwood chips provide more delicate and subtle flavours. If you prefer a lighter tasting flavour, cherry wood is a good choice, as it gives a kiss of smoke without being overpowering.
Overall Taste
Think about the overall taste you want to achieve. The right choice of wood type can enhance and complement the natural flavours of the chicken. For a sweet and spicy flavour, apply a barbecue sauce during and after the smoking process. If you want a nuttier flavour, pecan wood chips are a better option. Alternatively, for a more robust smoky flavour, hickory wood chips will do the trick.
In summary, when choosing wood chips for smoking chicken in a Char-Broil smoker, opt for fruitwood chips like apple, cherry, or peach for sweet and subtle flavours. Hickory, pecan, and mesquite wood chips offer stronger, smokier flavours. Consider the intensity of smoke flavour and the overall taste you want to create, experimenting with different wood types to find your perfect combination.
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Preparing the chicken
Next, you'll want to brine the chicken. This is especially important for chicken as it is a leaner meat, and brining will help retain juiciness, tenderness and flavour. There are many different ways to brine a chicken, but a simple method is to use a basic solution of water and salt. You can also add other ingredients like sugar, herbs, and spices to infuse more flavour into the meat. The chicken should be submerged in the brine and left for at least a few hours, but preferably overnight, in the refrigerator.
After brining, remove the chicken from the brine and pat it dry with paper towels. Let the chicken air dry for about an hour to form a pellicle, which will help the smoke adhere better to the bird.
Now it's time to season the chicken. A spice rub applied before smoking can impart a deep flavour into the meat. You can purchase pre-made spice rubs or make your own. A simple option is to mix soy sauce with sesame oil and rub it into the chicken. You can also try a combination of garlic cloves, scallions, and spices, blended until smooth and rubbed onto and underneath the skin. If you're using chicken legs, apply melted butter to each leg, both under and on top of the skin, before applying a liberal amount of seasoning to all sides.
Finally, preheat your smoker to the desired temperature, usually between 225°F and 250°F, and add your choice of wood chips for flavour. Different types of wood chips, such as hickory, cherry, peach, or apple, will give varied flavours to your chicken. While charcoal is great for smoking, it's recommended to use it in combination with wood chips to avoid a fiery taste with very little flavour.
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Setting up the Char-Broil smoker
Next, prepare the chicken. Brining the chicken before smoking it is a good idea, especially as chicken is a leaner meat and can dry out during the smoking process. You can also apply a spice rub or marinade to the chicken to impart extra flavour. Allow the chicken to air dry for about an hour before placing it in the smoker, as the smoke will adhere better to a dry surface.
Now it's time to preheat the smoker. If you're using the Char-Broil Big Easy Smoker, set it to High and fill the smoking box with wood chips. Wait 10 minutes until the chips start smoking, then change the heat setting to Low. For the Char-Broil Deluxe Digital Electric Smoker, preheat to 225°F or 250°F, depending on the recipe, for approximately 40 minutes.
Once the smoker has preheated, it's time to place the chicken inside. Place the whole chicken at the bottom of the basket, close the lid, and start smoking! For chicken thighs, place them on the centre rack of the smoker. For chicken legs, apply melted butter and seasoning before placing them on the centre rack.
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Cooking the chicken
Firstly, preheat your Char-Broil smoker to 225°F-250°F. If you're using the Char-Broil Big Easy, preheat on the High setting and then change to Low when you put the chicken in. If you're using a digital smoker, preheat for around 40 minutes. You'll also want to fill the smoking box with your chosen wood chips—hickory, cherry, apple, and pecan are all popular choices.
Once your smoker is preheated, it's time to put the chicken in. If you're cooking a whole chicken, try placing it breast-side down first and then turning it over halfway through cooking. If you're cooking chicken thighs, make sure you take them out of the fridge 30 minutes before you start cooking.
Smoke the chicken until it reaches an internal temperature of 165°F. This usually takes around 2 to 4 hours, depending on the size of the bird. For chicken thighs, this will take around 2 hours, while a whole chicken will take around 90 minutes.
Once the chicken is cooked, remove it from the smoker and let it rest for 15 to 20 minutes. This allows the juices to redistribute, making the meat tender and juicy. The internal temperature will continue to rise by 10 to 15 degrees during this time.
Finally, slice and serve your smoked chicken. It goes well with sides like Maple Bacon Grilled Potato Salad and Grilled Watermelon Feta Arugula Salad. Enjoy!
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Resting and serving the chicken
Resting the chicken is a crucial step in the smoking process. Once the chicken reaches an internal temperature of 165°F, remove it from the smoker and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring the meat is tender and juicy. During this time, the internal temperature of the chicken will continue to rise by 10 to 15 degrees before levelling out and then falling.
While the chicken is resting, you can prepare any side dishes to serve alongside it. A Maple Bacon Grilled Potato Salad is a popular choice, and it pairs well with a Grilled Green Bean Casserole. If you prefer something lighter, a Grilled Watermelon Feta Arugula Salad is a great option.
When it comes to serving the chicken, there are a few options. If you smoked a whole chicken, you can carve it into slices and serve it with the side dishes. For smoked chicken legs, simply place them on a serving platter with the sides.
For a more informal gathering, you can shred the smoked chicken and serve it in sandwiches or tacos. This is a great way to feed a crowd, and your guests can customize their meal with various toppings and sauces.
Leftover smoked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. When reheating leftovers, ensure the chicken reaches an internal temperature of 165°F to kill any harmful bacteria.
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Frequently asked questions
Smoke your chicken at 225°F or 250°F.
Smoking a chicken in a Char-Broil smoker can take anywhere from 2.5 to 4 hours, depending on the size of the bird.
You can use a variety of wood chips, including hickory, cherry, peach, apple, and mesquite.
Brining the chicken is recommended to keep it juicy. You can also apply a spice rub or coat the chicken in butter before seasoning.
