How to smoke a whole chicken on your electric smoker, pellet smoker or grill. Smoking whole chickens is a great way to feed a crowd or to use for your weekly meal prep!
Since buying our smoker we’ve smoked a lot of chicken. I tend to throw one in every time I turn the smoker on. Honestly, I figure if I’m turning it on anyway I may as well make good use of it.
Whole chickens are something we make all the time. Since I’m making it them so often it’s a great chance to try different spices.
Sometimes I make my own, like my Italian Herb Rub. Then, other times I like to use store bought spices I’ve found during my travels to various places or ones friends recommend.
We go to a lot of farmers markets in the summer and I love picking up spice blends while we’re there. Anything that catches my fancy gets picked up and stored in the spice cabinet until the right time comes along.
Since I wanted to focus more on technique for this post I used spices I know and love. Again, use whatever you like on your yours.
Spices I used for this post
- For chicken number one I used Montreal Chicken Seasoning which is one of my favourite things on earth.
- Then, for chicken number two I used a spice mix I picked up at a farmers market. It was an onion blossom spice mix. Works perfectly over chicken.
The thing about smoked chicken is its super easy to make, and very versatile. You can mix it up any way you like.
We buy our chicken in bulk from a local chicken farm so I always have a freezer full of them. We eat them almost every week.
During the summer months I either grill or smoke them. During the winter I make roast chicken every Sunday. Sort of a tradition.
Another great way to cook a whole chicken is to do Chicken Under a Brick. If you’ve never tried it you’re really missing out. It ranks right up there with smoked chicken.
You don’t need a fancy shmancy smoker to do these. You can also smoke on your grill. Just use indirect heat and roast the chicken on the side without the flame. Use a smoker box, or even a wood chips in tinfoil. I like apple wood for chicken, but I’ve also used mesquite and hickory. Use whichever wood floats your boat.
So, there you have it. Grab some chicken, your favourite spice blends and step outside to smoke to your heart’s content. Then, pile the leftover chicken on Grilled Smoked Chicken Sandwiches. You’ll thank me for me for that one.
Other dinner recipes you will love as much as smoked chicken
- Grilled Smoked Chicken Sandwich
- How to Grill a Tomahawk Steak
- Grilled Brick Chicken
- Steak Bites and Potato Bites
- Chicken, Mango and Papaya Kebabs
- Easy Grilled Honey Garlic Ribs
- Chicken, Garlic and Broccoli Kebabs
- Smoked 3-2-1 Ribs
Places to stalk Kiss My Smoke!
- 2 whole chickens
- 2 tablespoons olive oil
- 4 tablespoons montreal chicken seasoning
- 4 tablespoons onion spice mix
Preheat smoker to 250 degrees F.
Prep your smoker with apple wood.
Clean and pat both chickens dry.
Pour one tablespoon of olive oil over each chicken. Rub it all over the skin.
Sprinkle montreal spice over one chicken, rub it all over the chicken so it covers every part of it.
Sprinkle onion spice mix over the other chicken, rub it all over the chicken so it covers every part of it.
Place each chicken in the smoker, whichever side you like up first. You are going to want to flip it over halfway through the cooking time. So plan for that when you pop them in.
Smoke the chickens for about 3 and 1/2 to 4 and 1/2 hours, depending on the size of your chickens. Flip them over half way through.
Remove the chickens from the smoker when finished (internal temperature for chicken is 165 degrees), place each on a plate. Allow to stand for 15 to 20 minutes to allow the juices to redistribute.
Carve any which way you like.
Serve with a big old poultry loving smile!
Recipe Source: Kiss My Smoke
Now be confident and get your grill on!