Smoked chicken is where most people should start their smoking journey. Quick enough for a weeknight, impressive enough for company, and nearly foolproof.
15m
Prep Time
3h
Cook Time
3h 15m
Total Time
Equipment You'll Need
Ingredients
- 1 whole chicken (1.5-2kg)
- 3 tbsp olive oil or melted butter
- 3 tbsp poultry rub (paprika, garlic, onion, thyme, sage, salt, pepper)
- 1 lemon, quartered
- 4 garlic cloves
- Fresh herbs (thyme, rosemary)
Method
1
Remove chicken from fridge 30 mins before smoking. Pat completely dry.
2
Stuff cavity with lemon, garlic, and herbs.
3
Coat skin with oil/butter, then season generously with rub, including under the skin.
4
Set smoker to 135°C with apple or cherry wood.
5
Place chicken breast-side up on smoker.
6
Smoke until internal temp in thickest part of thigh reaches 74°C (about 2.5-3 hours).
7
For crispier skin, finish over direct heat or under a hot grill for 5 minutes.
8
Rest for 10 minutes before carving.
Pro Tips
- 💡Spatchcocking (removing backbone) speeds up cooking and improves skin crispiness
- 💡Dry brining overnight significantly improves flavour and moisture
- 💡Cherry wood gives a beautiful mahogany colour to the skin
- 💡Save the carcass for smoked chicken stock
#chicken#beginner-friendly#weeknight#whole-bird
