Sophie Bennett
Smoking a whole chicken is a simple process that yields juicy and delicious results. It is a great dish for beginner smokers to try out the low-and-slow smoking method. You can use a charcoal grill or a charcoal smoker for this recipe. The chicken is seasoned and placed on the smoker/grill, and then smoked for about 2-3 hours at 250-275°F. The internal temperature of the chicken should reach 160-165°F. You can use a meat thermometer to monitor the temperature. The chicken can be served with BBQ sauce.
Characteristics and Values Table for Smoking Chicken in a Charcoal Smoker
| Characteristics | Values |
|---|---|
| Chicken preparation | Remove innards and giblets, brine in salt and water solution (optional), bring to room temperature |
| Charcoal smoker preparation | Use hardwood, preheat smoker to 250-275°F, place charcoal to one side of the grill |
| Chicken seasoning | Olive oil, avocado oil, salt, pepper, garlic powder, paprika, Greek seasoning, fresh herbs, sweet rub |
| Chicken placement | Breast side up, as far from charcoal as possible |
| Cooking time | 2.5-4 hours, depending on size of chicken |
| Internal temperature | Breasts: 160-165°F, thighs: 170-175°F |
| Resting time | 15-30 minutes |
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What You'll Learn
Preparing the chicken
Next, remove the chicken from its packaging and check for giblets, which should be discarded. Allow the chicken to reach room temperature by leaving it to rest on the counter for 20-30 minutes. During this time, you can prepare your charcoal grill or smoker. If using a charcoal grill, bank the charcoal to one side, creating a two-zone fire. This will allow you to cook the chicken using indirect heat, ensuring it doesn't burn.
Now, it's time to season the chicken. You can use a dry rub, a wet rub, or a combination of seasonings. For a dry rub, combine seasonings with butter and cooking oil to create a paste, then rub it onto the entire chicken, getting under the skin where possible. For a wet rub, you can use a combination of olive oil, ranch dressing, barbecue sauce, cold butter, Greek yogurt, or mustard as a base to coat the chicken. If you're using a dry rub, consider adding a spritz of liquid to the chicken before cooking to increase moisture and prevent it from drying out. A sweet spritz can complement a savoury rub, while a sweeter rub can benefit from a higher vinegar content in the spritz.
If you want crispy skin, increase the heat to 375-500 degrees Fahrenheit during the final 8-10 degrees of cooking. Tie the legs of the chicken together with butcher twine and tuck the wing tips behind the shoulder joints. Your chicken is now ready to be placed on the smoker or grill.
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Seasoning and rubs
One option is to use a dry rub. To make a dry rub, combine seasonings with butter and cooking oil to create a paste, and then rub it onto the entire chicken, making sure to get under the skin on the breast and anywhere else possible. You can also drizzle olive oil or avocado oil onto the chicken before applying the dry rub, as this will help to keep the skin moist and prevent it from drying out during the smoking process.
Another option is to use a wet rub or paste. One recipe for a wet rub includes a mixture of mayonnaise and a special rub. The chicken is butterflied and coated with this mixture before being placed in the smoker. During the cooking process, a mixture of melted butter and a rub is brushed onto the chicken 2 to 3 times or anytime it starts to look dry.
You can also use a brine, which is a salt and water solution, to inject flavour into the chicken. Brining the chicken for up to 24 hours before smoking will ensure that it is juicy, moist, tender, and well-seasoned.
When applying a rub, it is important to remember to season the chicken evenly and not to cake the rub on too thickly. You can use a variety of seasonings, such as salt, pepper, garlic powder, paprika, Greek seasoning, and fresh herbs. If you want a sweet flavour, you can use a sweet rub, or add ingredients like chilli powder or oregano.
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Setting up the charcoal smoker
Setting up a charcoal smoker is a simple process. First, decide on the type of charcoal grill you want to use. A basic Weber kettle charcoal grill is a popular choice for its simplicity and effectiveness in smoking meats. If you're looking for something more advanced, consider a pellet grill or a stone-style grill like the Big Green Egg.
Once you've chosen your grill, it's time to prepare the charcoal. Bank your charcoal on one side of the grill, leaving the other side empty. If you're using a kettle grill, place the charcoal on one side of the kettle, and put the chicken on the other side, as far away from the charcoal as possible. This will ensure that the chicken cooks indirectly, absorbing the smoky flavour without drying out.
To add moisture to the smoky air and keep the chicken juicier, place a disposable aluminium container with a cup or two of apple juice, cherry soda, or water on the empty side of the grill. You can also add a few chunks of smoking wood to the coals for extra flavour. Alternatively, wrap a handful of wood pellets in a packet of tin foil, poking holes to allow the smoke to penetrate, and place it on top of the coals.
Now, it's time to preheat your smoker. Depending on the recipe you're following, you'll want to preheat your smoker to between 250°F and 275°F. Use a grill thermometer to monitor the temperature and ensure it stays consistent.
While the grill is preheating, prepare your chicken by removing any innards and giblets and patting it dry. Let the chicken sit at room temperature for about 30 minutes. This will help it cook more evenly.
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Cooking the chicken
Smoking a whole chicken is a simple process that yields juicy and tasty results. It is important to prep the chicken before placing it in the smoker. First, remove the giblets and innards (liver, gizzards, heart, and neck) and discard them. Then, brine the chicken in a salt and water solution for up to 24 hours to ensure it is juicy and well-seasoned. If you are short on time, you can skip this step. Next, let the chicken come to room temperature by leaving it on the counter for 20-30 minutes.
Once the chicken is prepped, you can season it with your choice of spices. You can use a dry rub, a wet rub, or a brine. A simple seasoning mix can include salt, pepper, garlic powder, paprika, all-purpose Greek seasoning, and fresh herbs. You can also use olive oil or butter to help the seasoning stick to the chicken and prevent the skin from drying out. It is recommended to season the chicken breast side down first, and then turn it over and season the rest of the chicken.
After seasoning, you can place the chicken in the smoker. Set up your charcoal smoker for indirect cooking at 250-275°F (135°C). If using a charcoal grill, place the chicken as far away from the charcoal as possible. Place the chicken breast side up on the grill grates and close the lid. It is recommended to use an electric probe thermometer to monitor the internal temperature of the chicken.
Smoke the chicken for about 2.5-3 hours, depending on the size of the chicken. After the first 45 minutes, check on the chicken and spray it with cooking oil or butter to help the skin crisp up and turn a nice colour. After about 1.5 hours, rotate the chicken so that it cooks evenly, and give it another coating of oil or butter. The final internal temperature of the breast should be between 160-165°F, and the thighs should be between 170-175°F.
Once the chicken has reached the desired temperature, remove it from the smoker and let it rest for 15-30 minutes before carving and serving. You can serve it with your favourite BBQ sauce.
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Resting and serving
Once the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh, it is ready to be removed from the smoker. Place it on a clean surface and let it rest for 15 to 30 minutes before carving and serving. Tenting foil over the chicken will help retain heat during the resting period.
The chicken can be served in many ways. You can remove the legs and wings first and then carve the breast. It can be enjoyed as smoked chicken with sides, shredded in tacos, or on sandwiches. You can also baste the chicken with your preferred BBQ sauce during the last 30 minutes of smoking.
If you are not serving the chicken immediately, it can be kept warm in the oven at very low temperatures (175° to 200°) for up to 1 hour. For storing, place it in a container and keep it in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, place the desired amount of smoked chicken in a pan with 1/2 cup of water or chicken stock, cover, and cook in the oven at 350° for 20 to 25 minutes or until warm.
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Frequently asked questions
The ideal temperature for smoking chicken is 275°F, with the breasts reaching an internal temperature of 160-165°F and the thighs at 170-175°F.
Smoking a whole chicken at 275°F takes approximately 2.5-3 hours, depending on the size of the chicken.
A charcoal grill or a standard smoker can be used to smoke chicken. A basic Weber kettle charcoal grill is a popular option for those seeking simplicity.
Remove the giblets and innards from the chicken and bring it to room temperature for 20-30 minutes. Brining the chicken in a salt and water solution for up to 24 hours is optional but helps keep the meat juicy.
Use hardwood like cherry or applewood for a clean, sweet smoke flavor. Apply a dry rub or a wet rub with olive oil to the chicken before smoking to add moisture and flavor.
