Have you smoked a 3.5lbs chicken in a Bradley smoker???

Discussion in 'Poultry' started by heavyg30, Apr 5, 2014.

  1. heavyg30

    heavyg30 Newbie

    Tomorrow is my maiden voyage smoking a chicken in my Bradley smoker.  My max temp is 260 so that will have to do but I was more wondering if anyone has tried putting orange halves inside to bird to keep the moisture up within the bird???  So from what I have read on here I would be looking at roughly 3 hours to smoke and cook the bird at the 260 temp (with checking the internal temp) is that correct??

    Any help would be greatly appreciated as I am getting ready for Easter and having friends over for ribs and chicken and I want to get the chicken down pat before that day.  Ribs I have been doing for years so no problem there.
  2. dandl93

    dandl93 Smoking Fanatic

    I cook whole chickens all the time.I marinate in fresh orange juice for 8 hrs or more then mop with orange juice/ butter that I cook till it thickens up.I have never used the skins of the oranges.I use orange wood and tangerine wood in a wood burning dome oven 

    Last edited: Apr 5, 2014
  3. heavyg30

    heavyg30 Newbie

    Thanks for the info Dan.  I have put whole oranges in on my bbq and it gives the chicken great flavor so thought I might try it on the smoker.  Nothing to loss right, only could be the best thing in this world
  4. dandl93

    dandl93 Smoking Fanatic

    I like the idea post the results.I mite of been throwing away some of the good part of the orange.I always have oranges around when I say I use fresh orange juice the oranges come off my trees in my yard.I could use some new ideas for oranges.

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Waiting for the Q-view...[​IMG]. I like to do Beer Can Chicken or Spatch cock the Chicken flat. 260 will be good , but the skin will not be crisp. A short time on a Grill will do that for you...[​IMG]

    Have fun and. . .
  6. heavyg30

    heavyg30 Newbie


    The orange worked great.  I just slice a large orange in half and put only one of the halves in and it was super moist and the inner meat on the bird a nice orange flavor.  Basically like an orange zest taste but only on the inside of the bird which mixed great with the smoke (1 hour of oak and 2 hours of pecan).  On a 3.5lbs bird all that is left are the drumsticks (which I promised to coworkers that is why they are still there) and a small piece of white meat (maybe I will get a sandwich out of it but there will be more bread than meat).  I do suggest to give it a try.  My smoker ran around 280 but I am going to back it off to 260 as the skin was super crispy almost to the point of leather but it was so good.
  7. dandl93

    dandl93 Smoking Fanatic

    Thanks fgor the follow up I will try it on my next whole chicken.Now you have me thinking we have a crossover citrus that is lime/orange mite be the perfect mix.

  8. Sounds delicious. I cooked mine open with the backbone cut out and only salt and pepper seasoning and it was still juicy. Orange would be a great flavor.

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