Claire Thompson
Smoking a whole chicken is a great way to infuse it with a rich, smoky flavour while keeping the meat tender and moist. It's a simple process that can be done in a few hours, making it perfect for a weeknight dinner or a weekend feast. To smoke a chicken in a Masterbuilt gas smoker, you'll want to start by brining the chicken in a salt and water solution for up to 24 hours to ensure it's juicy and well-seasoned. Then, prepare your smoker by preheating it to around 220-250°F, using hardwood like hickory, apple, or oak for a bold flavour. Place the chicken breast-side up on the rack and smoke for about 2-3 hours, or until the internal temperature of the thickest part reaches 165°F.
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What You'll Learn
Chicken preparation
Smoking a whole chicken in a Masterbuilt gas smoker is a straightforward process. To begin, you'll want to prepare the chicken by removing any giblets and bringing it to room temperature. If you have the time, brining the chicken in a salt and water solution for up to 24 hours is recommended, as it ensures that your chicken is juicy and tender.
After brining, rinse the chicken under cold water and pat it dry. You can then season the chicken with your favourite spices, rubs, or marinades. Some popular options include a spice rub with brown sugar and smoky paprika, or a brine with apple cider vinegar and orange juice. You can also try sliding some smoked bacon under the skin, stuffing the cavity with an onion, and filling the remaining space with stuffing mix.
Once your chicken is seasoned, it's ready to be placed in the smoker. Preheat your Masterbuilt gas smoker to the desired temperature, typically between 225°F and 275°F. Lightly oil the rack where you'll be placing the chicken to prevent it from sticking.
Place the chicken breast side up on the rack and smoke for about 2-3 hours, depending on the size of your chicken. The chicken is cooked when the internal temperature of the thickest part reaches 165°F, and the juices run clear. During the smoking process, you can baste the chicken with butter or cooking oil to help the skin crisp up and turn a beautiful colour.
With your Masterbuilt gas smoker, you can also take advantage of the side wood chip loader to continuously add wood chips and maintain a steady heat. Apple, cherry, hickory, and oak woods are excellent choices for adding flavour to your smoked chicken.
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Wood and smoke
Smoking a chicken infuses it with a rich, smoky flavour while keeping the meat tender and moist. The Masterbuilt vertical smoker's side wood chip loader lets you add wood chips without opening the smoker door, maintaining a steady heat and keeping the smoke flowing.
When smoking a chicken, you should always use hardwood, which comes from trees that lose their leaves in autumn. Hardwoods burn slower and contain less moisture, producing clean-tasting smoke. Softwood, by contrast, comes from evergreen trees and produces black smoke.
Some good hardwood options for poultry are hickory, apple, oak, pecan, and maple. Hickory gives a bold, smoky taste, while apple adds a sweet, fruity undertone. Oak and fruitwoods like cherry and apple add a bold flavour to the chicken. If you're using wood chunks, they should last the entire smoking time, but if you're using wood chips, you'll need to check and refill them every 1.5 to 2 hours.
If you want to brine your chicken, you can do so for up to 24 hours before smoking. Brining isn't necessary, but it ensures that your chicken is juicy, moist, and well-seasoned. After brining, remove the chicken from the brine, pat it dry, and drizzle with olive oil before sprinkling with seasoning.
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Temperature and timing
Firstly, it is recommended to brine the chicken in a salt and water solution for up to 24 hours. Brining is not mandatory, but it ensures that your chicken is juicy, moist, and well-seasoned. If you decide to brine, remove the chicken from the brine, pat it dry, and bring it to room temperature for 20-30 minutes before placing it in the smoker.
When smoking a whole chicken, preheat your Masterbuilt gas smoker to 220°F to 225°F. Place the chicken breast side up on the rack and cook for about 3 hours or until the internal temperature of the thickest part reaches 165°F. The exact cooking time will depend on the size of your chicken; as a rule of thumb, it takes about 30 minutes per pound of chicken at 275°F. Therefore, for a 3-pound chicken, it would take approximately 1 hour and 30 minutes.
If you are smoking chicken breasts, preheat your smoker to 225°F and smoke for approximately 1 hour or until the internal temperature reaches 160°F. Then, remove the chicken from the smoker and tent it with foil to let the temperature rise to the recommended 165°F.
To achieve crispy skin, some sources suggest coating the chicken with cooking oil or butter after the first 45 minutes of smoking. After 1 hour and 30 minutes, rotate the chicken to ensure even cooking and apply another coating of oil or butter. If you prefer extra crispy skin, you can transfer the chicken to an oven for the last 30 minutes of cooking.
Additionally, it is important to note that the type of wood you use will impact the flavour of your smoked chicken. Hardwoods like oak, cherry, and apple are recommended for a bold, sweet, and fruity flavour. Softwoods should be avoided as they produce black smoke due to their higher moisture content.
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Spices and seasoning
Smoking a whole chicken in a Masterbuilt gas smoker is a straightforward process, but choosing the right spices and seasonings can make your dish stand out.
Firstly, you should decide whether you want to brine your chicken or not. Brining is a simple process of submerging your chicken in a salt and water solution for up to 24 hours. It is an optional step, but it ensures your chicken is juicy, moist, and well-seasoned. If you want to add extra flavour to your brine, you can add brown sugar, garlic salt, or other spices.
If you don't want to brine your chicken, you can simply pat it dry with paper towels and then season it. A basic seasoning mix includes salt, pepper, and garlic powder, but you can also add other spices such as oregano, paprika, onion powder, cumin, chili powder, and cayenne pepper. You can also use a BBQ rub or any other spice rub of your choice. Make sure to season the chicken generously and get the seasoning under the skin as well.
If you want to add an extra layer of flavour, you can use a cheesecloth. Simply soak a large cheesecloth in melted butter and drape it over the chicken before putting it in the smoker. Leave the cheesecloth on for most of the smoking process and remove it about 30 minutes before it's done.
Finally, if you're looking for a unique presentation, you can try the beer can chicken method. This involves removing the giblets from the chicken, placing the chicken cavity over a beer can, and smoking it for about 1.5 hours. This method keeps the chicken moist and gives it a unique flavour.
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Cleaning and maintenance
Regular cleaning and maintenance of your Masterbuilt gas smoker are essential to ensure it functions efficiently and lasts for many years. Proper cleaning prevents grease and debris buildup, which can affect the smoker’s functionality and the flavor of your food. It also helps to prevent mould growth and ensures the safety and quality of your smoked dishes.
After Each Use
- Remove ash and debris after each use.
- Clean the wood chip tray before and after each use to prevent ash buildup.
- Clean your smoker after each use to prevent grease and debris buildup.
- Soak the smoking racks in warm, soapy water. Use a mild detergent to avoid any harsh chemicals.
- Scrub the racks with a brush to remove any stuck-on food particles.
- Rinse thoroughly and let them dry completely before returning them to the smoker.
- Line the drip pan with foil for easy cleanup.
- Avoid overfilling the wood chip tray.
Deep Cleaning
A deep clean 2-3 times a year is generally sufficient, but more frequent cleaning may be needed if you smoke often.
- If mould develops, perform a deep cleaning. Remove all detachable parts, scrub with warm, soapy water, and re-season the smoker by running it at the highest setting with wood chips.
- Soak the grates in warm, soapy water overnight. Then, scrub with a stiff-bristled brush and a scraper.
What Not to Clean
Avoid cleaning the smoker’s inside walls unless there is a fire or major food spill. The seasoned interior walls contribute to the smoked flavor you want in your food. Instead, re-season the smoker after every use with one pan of wood chips.
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Frequently asked questions
Smoke your chicken at 225°F (220°F-275°F is a good range).
Smoking a chicken takes 2-5 hours, depending on the size of the bird. At 275°F, it takes about 30 minutes per pound of chicken.
Use hardwood, such as hickory, apple, oak, pecan, or maple. Avoid softwood, which burns faster and produces black smoke.
Remove giblets and bring the chicken to room temperature. Brining is optional but recommended for juicy, tender meat. If you brine, do so for up to 24 hours in a salt and water solution. Pat the chicken dry before placing it in the smoker.
