Smoked Whole Chicken
Smoking meat is my absolute favorite way to prepare it. Learn how to capture that smoky, delicious goodness with my guide on how to smoke a whole chicken.
Servings: 4
Calories: 535kcal
Ingredients
- 1 whole chicken washed
- apple, peach or cherry wood chips
for the rub
- 3 tbsp oil
- 1 tbsp Worcestershire sauce
- 2 tbsp kosher salt
- 2 tbsp garlic powder or garlic salt
- 2 tbsp onion powder
- 2 tsp ground thyme
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 2 tsp ground black pepper
Instructions
- Soak your wood chips in water for one hour
- Coat the chicken thoroughly, also applying the rub inside the chicken cavity wall.
- Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.
- Preheat your smoker to 225°F/110°C. If you are using a charcoal smoker then aim to light it at least 30 minutes prior to cooking. We want to wait until the coals have turned from completely black to a slightly gray ash-like color.
- Dry off your wood chips and divide into two groups. Wrap both in an aluminum foil pouch each. Punch holes in the top for ventilation.
- Place one pouch in your smoker, and leave the other to one side for later. If using a charcoal smoker, place this pouch immediately on top of the charcoals. If using an electric smoker then be sure to insert them following your smoker’s directions.
- Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open.
- Check your chicken about once every hour.
- Cook for about 4 hours, or until cooked through.
Nutrition
Calories: 535kcal | Carbohydrates: 7g | Protein: 37g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 3746mg | Potassium: 547mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1973IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 4mg