Smoked whole chicken (garlic cabbage or BBQ)

This is the best Smoked Whole Chicken Recipe. When you smoke chicken, you get extra crispy skins and juicy meat. Whole smoked chicken, just like smoked chicken wings, requires only 10 minutes of prep time.

The whole chicken is coated in a simple blend of olive oil, herbs, and lemon juice (or BBQ), then cooked slow and slow smoked to create a perfectly seasoned crust that complements the juicy, smoke-infused interior.

acquaintance smoking recipes: Smoked Pork Chops, Smoked Tri Tip and Smoked Picanha.

ingredients

The only essential ingredient is the whole chicken itself and oil! All other spices are optional. We have two favorite flavors to choose from:

garlic herb – Lemon, Italian spices and garlic.

grilling – BBQ rub and barbecue sauce.

How long to smoke a chicken

Wondering How Long You Should Smoke Chicken? Smoking time depends on the weight and shape of the bird you’re cooking, as well as other factors like the weather outside (how cold or windy is it?), so it’s difficult to calculate an exact cooking time.

Here are two guidelines to use:

How long does it take to smoke a whole chicken at 275?°F?

It takes about 2-2.5 hours at constant temperature between 250°F and 275°F.

How long does it take to smoke a whole chicken at 375?°F?

It takes about 60-90 minutes at constant temperature between 350°F and 375°F.

How to smoke a whole chicken

Full instructions are in the recipe card, but here’s a quick overview so you know what you’re getting into:

• Dry Brine the Bird (Optional) – For extra crispy skin, dry the bird with salt.
• Tie, dry and season the bird – Remove the innards, tie the legs together and season.
• Smoke – Cut out 2 – 2.5 hours of cooking time.

internal temperature

The bird is done when the breast meat has reached 165°F and the thigh meat has reached 175°F. Be sure to measure the temperature on both sides of the bird unless cooking over a rotisserie. Use the lowest temperature of the two.

Also, make sure the thermometer isn’t touching any bones, as this will affect the reading.

smoked chicken temperature

The goal is to keep the ambient temperature of the smoked chicken as close to 275°F as possible. If you decide to use a manual smoker, try to keep it between 250 and 275°F.

Smoking a whole chicken

Smoking a whole chicken is easy when you use the best smoked chicken recipe! This recipe can be prepared on any grill, but we don’t recommend a gas grill for longer cooking times like this one. See the recipe card for full instructions.

For beginners, here’s a quick cheat sheet for each type of grill:

• charcoal – Preheat the coals until just overflowing. Pour into the center of your grill and open the vents 25%. Create smoke by placing pieces of wood directly on the preheated coals.
• Pellet/Electric Smokers – Preheat your grill to 225°F. Follow the manufacturer’s directions to get an even smoke.

deliveries

• energy source – The chicken will stay on the grill for hours, so make sure you stock up on your chosen energy source: charcoal, pellets, propane, gas, etc.
• smoking wood – Chunks, chips or pellets.
• clinical thermometer – Always use a thermometer. Always. Our favorite digital thermometer is the Thermaworks Dot. It never fails.
• water bottle – Use it to spritz the bird while cooking. We use cheap spray bottles from Amazon.

wood recommendations

Wondering what wood to use for a tasty whole chicken? There are some that work well. Pecan is our favorite when smoking poultry. It gives the meat a nice sweetness. cherry wood and apple wood are also great options.

If you want a stronger smoky flavor, go for oak. We advise against using hickory wood due to the intense flavor.

Dry salting

Like super crispy skin? The key is to dry the bird in brine to draw excess moisture from the skin before cooking. It’s a simple process but needs to be planned ahead of time as the brine needs to be dried for a minimum of 6 hours, up to 24 hours.

Check out the recipe card below for the “Drying Chicken in Brine” instructions. To learn more about why this works, read this informative article on the subject.

recipe tips

• You can substitute butter for the oil if you like, but the oil will make the skin crispy.
• We always put a small bowl of water in the smoker when cooking for long periods of time to keep the meat moist.
• Be sure to spray the grill or grate before heating to ensure the chicken doesn’t stick to it.
• As with all chicken recipes, do not leave at room temperature for more than two hours. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• Use and prepare leftover bones and/or meat Instant Pot Bone Broth.

Side dish ideas

While you’re already using the smoker, why not throw in some veggies to top off the meal? We like to serve this alongside poultry:

Smoked Potatoes
Smoked Mac and Cheese
Smoked Asparagus
Garlic mashed potatoes
Roasted Brussels sprouts
Ensalata de papa

Ideas for leftover chickens

If you have leftover chicken, check out all of our chicken recipes and soup recipes for ideas!

What wine goes with chicken?

Wine – Syrah, Pinot Noir, Burgundy, Champagne