Claire Thompson
Smoking chicken in an Oklahoma Joe smoker is a popular choice for many, but there are some considerations to keep in mind. Some users have reported issues with the smoke chamber, including excessive heat and grease flare-ups. However, others have successfully smoked chicken over a hot wood fire in the smoker chamber of the Oklahoma Joe Highland. To achieve the best results, it is recommended to follow a specific process, including applying a rub of brown sugar, smoked paprika, chili powder, salt, garlic powder, and black pepper, inserting a half can of beer, and brushing with a beer barbecue sauce. The chicken is cooked until it reaches an internal temperature of 165°F, then rested for 10 minutes before serving.
Smoking a chicken on an Oklahoma Joe Smoker
| Characteristics | Values |
|---|---|
| Seasoning | Use a separate grill for high-heat seasoning to avoid burning the seasoning in the Oklahoma Joe smoker |
| Fuel | Wood fire, coals, or a combination of both |
| Temperature | Chicken should be cooked until it reaches an internal temperature of 165°F |
| Time | Cooking time is approximately 1 hour and 30 minutes |
| Sauce | Combine ketchup, beer, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, salt, and pepper |
| Resting | Let the chicken rest for 10 minutes before serving |
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What You'll Learn
Preparing the chicken with a rub and beer
To prepare the chicken with a rub and beer, start by combining brown sugar, smoked paprika, chilli powder, salt, garlic powder, and black pepper in a bowl. Use your fingers to mix the ingredients well, breaking up any lumps in the mixture. Generously apply this rub to all sides of the chicken. Take a half-full can of beer and insert it into the chicken's cavity, ensuring the bird stands breast side up. Place the chicken in your Oklahoma Joe smoker, adding 3 to 4 wood chunks to the hot coals to create smoke.
For an extra flavour boost, you can make a beer barbecue sauce to brush onto the chicken during cooking. Simply combine ketchup, beer, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, salt, and pepper in a saucepan or skillet. Bring this mixture to a boil and let it boil for about 10 minutes.
After applying the rub and inserting the beer can, place the chicken in your smoker. Use a thermometer to monitor the internal temperature of the meat, ensuring it reaches 165°F in the deepest section of the chicken. This should take around 30 minutes, depending on the size of your bird.
Once the chicken has reached the desired internal temperature, remove it from the smoker and let it rest for about 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender smoked chicken. After resting, carve the chicken into your desired servings and enjoy!
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Temperature control and cooking time
When smoking chicken on an Oklahoma Joe smoker, temperature control is crucial to ensure the chicken is cooked thoroughly and safely. It is recommended to cook the chicken until its internal temperature reaches 165°F in the deepest section. This can be measured with an instant-read thermometer.
To achieve and maintain the desired temperature, it is suggested to use other grills for high heat cooking, as direct grilling in the Oklahoma Joe smoker can burn off the seasoning in the smoke chamber. Keeping the Oklahoma Joe smoker for smoking only helps to avoid issues with excessive heat.
Regarding cooking time, it is advised to cook the chicken for about 1 hour initially. Then, brush the chicken with a beer barbecue sauce and continue cooking for about 30 minutes more, or until the internal temperature of 165°F is reached.
After removing the chicken from the smoker, it is important to let it rest for approximately 10 minutes before serving. This resting period allows the juices to redistribute and ensures a juicy and flavorful smoked chicken.
By following these temperature and cooking time guidelines, you can ensure that your smoked chicken is cooked thoroughly, safe to consume, and delicious.
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Using wood chunks for smoke
Smoking chicken in the Oklahoma Joe smoker is a great way to impart a delicious wood-fired flavour. Using wood chunks for smoke is a key part of this process. Here's a step-by-step guide to using wood chunks for smoke in your Oklahoma Joe smoker:
Prepare the Wood Chunks
Start by selecting the right type of wood for your smoke. Different types of wood, such as hickory, mesquite, or applewood, will impart distinct flavours to your chicken. Once you've chosen your wood, soak the chunks in water for at least 30 minutes before use. This helps to ensure the wood smoulders and smokes, rather than catching fire and burning too quickly.
Preheat the Smoker
Light the coals in your Oklahoma Joe smoker and let them burn down until they are ready for cooking. This usually takes around 15-20 minutes. Adjust the vents to maintain a temperature of around 225-250°F, which is a good range for smoking chicken.
Add the Wood Chunks
Once the coals are ready, it's time to add the wood chunks. Place 3 to 4 soaked wood chunks directly onto the hot coals. The wood chunks will begin to smoulder and produce smoke, infusing your chicken with that delicious smoky flavour.
Smoke the Chicken
With the wood chunks smouldering, it's time to add your prepared chicken to the smoker. Place the chicken breast side up in the smoker, ensuring it is not directly above the coals or wood chunks. Close the lid and adjust the vents to maintain a steady temperature of around 225-250°F.
Monitor the Smoke
Keep an eye on your smoker to ensure the wood chunks are smouldering and producing smoke. Depending on the size of your wood chunks and the temperature of your smoker, they may smoulder for 30 minutes to an hour. You may need to add more soaked wood chunks during the smoking process to maintain a good level of smoke.
Rest and Serve
Once your chicken has reached an internal temperature of 165°F, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute and results in juicy, tender meat. Finally, carve your smoked chicken and serve it with your favourite barbecue sauce or sides. Enjoy the fruits of your labour and the unique flavour imparted by smoking with wood chunks!
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Making a beer barbecue sauce
Smoking a whole chicken on an Oklahoma Joe smoker is a great way to infuse a unique flavour into your bird. To accompany your smoked chicken, here is a recipe for a beer barbecue sauce that will add a tangy, savoury kick to your meal.
Ingredients
- Your favourite beer (a bock beer with a high malt character is recommended)
- Onion
- Cooking oil
- Brown sugar
- Ketchup or tomato sauce
- Apple cider vinegar
- Honey
- Cumin
- Garlic powder
- Black pepper
- Salt
- Optional: mustard, Worcestershire sauce, soy sauce, smoked paprika, cayenne pepper, white pepper, jalapenos, or other spicy peppers
Instructions
- Dice an onion and saute it in a deep saucepan with 2 teaspoons of cooking oil over medium heat for about 4 minutes, or until the onion bits soften.
- Deglaze the pan with a splash of beer. Once the foaming subsides, add the rest of your beer of choice. Simmer until the liquid is reduced by half.
- Lower the heat to medium-low and add the brown sugar, ketchup or tomato sauce, apple cider vinegar, honey, cumin, garlic powder, and black pepper. Stir to mix well.
- Simmer the mixture until it thickens to your desired consistency.
- Remove from the heat and let cool.
- Season with salt to taste.
- For an extra kick of spice and savoury flavour, you can add mustard, Worcestershire sauce, soy sauce, smoked paprika, cayenne pepper, white pepper, jalapenos, or other spicy peppers.
Your beer barbecue sauce is now ready to be served with your smoked chicken. Keep in mind that this sauce contains alcohol, so it may not be suitable for everyone. It can be stored in an airtight container in the fridge for up to two weeks. Enjoy experimenting with different beers and spices to create a unique sauce that suits your taste!
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Resting and serving the chicken
Once the chicken has reached an internal temperature of 165°F, remove it from the smoker and let it rest for 10 minutes. This step is crucial as it allows the juices to redistribute, ensuring a juicy and tender smoked chicken.
While the chicken is resting, you can prepare any side dishes or sauces to serve with it. A side of honey barbecue sauce is a classic option that pairs well with smoked chicken. You can also make a beer barbecue sauce by combining ketchup, beer, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, salt, and pepper. Boil this mixture for 10 minutes to create a rich and flavorful sauce.
After the resting period, it's time to carve the chicken. Using a sharp knife, carefully cut the chicken into your desired serving portions. Consider the number of people you are serving and adjust the size of the portions accordingly.
Finally, plate the smoked chicken and serve it with your chosen sauce and any side dishes. Smoked chicken goes well with a variety of sides, such as roasted vegetables, mashed potatoes, coleslaw, or a fresh green salad. Enjoy the delicious, smoky flavors of your Oklahoma Joe-smoked chicken!
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Frequently asked questions
You should smoke chicken until it reaches an internal temperature of 165°F.
It takes approximately 1 hour to smoke a chicken on an Oklahoma Joe smoker, followed by 30 minutes of cooking until the internal temperature reaches 165°F.
You should use 3 to 4 wood chunks for smoking chicken on an Oklahoma Joe smoker.
A good rub for chicken on an Oklahoma Joe smoker can be made by combining brown sugar, smoked paprika, chili powder, salt, garlic powder, and black pepper.
A good sauce to serve with smoked chicken on an Oklahoma Joe smoker is a beer barbecue sauce made by combining ketchup, beer, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, onion powder, salt, and pepper.
