Rookie Smoker - Chicken Lover

hawkeyecubs34

Newbie

Original poster

Mar 11, 2013

3

10

Park Ridge, IL

• Mar 18, 2013

• #1

I will soon fire up the smoker for the first time and plan to smoke my favorite meat, Chicken. What is the best way to do this? To be more specific, should I smoke the chicken whole, or cut into quarters before hand? Also, about how long does Chicken need to smoke for?

 

uwdawgfan

Newbie

Mar 6, 2013

13

10

Mill Creek Wa.

• Mar 18, 2013

• #2

Hi Hawkeye, big fan of the chicken as well, my first smoke a couple months back was beercan chicken (i used mountain dew) i found a good recipe online, injected the thighs and breast first............I beleive it took about 3-3.5hrs at 250 but its not about the time, its the temp, i used a couple wireless thermometers,  get the breast to 165 and the thigh to 180, then pull out and let rest for about 15 mins to let the juices re distribute then she'sready to eat............Sorry, i'm at work and don't have the recipes here.............th second one i did i putin a brine, that is an awesome way to prep them too.

Good Luck!

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Mar 18, 2013

• #3

Welcome to the forum!

If you are a chicken lover I highly recomend you try Tips recipes:

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

I usually don't do the injection and spritz, but even using the brine makes for outstanding birds. I brine mine overnight then smoke low and slow at 240° till they are reading 180° in the thigh. Then I like to finish the bird by tossing it on a hot grill to crisp the skin.

 

wazoo

Fire Starter

Oct 24, 2012

71

13

Redmond, WA

• Mar 18, 2013

• #4

Hawkeye welcome to the forum.

This is a great source for everything that you want to learn about smoking.  I just did my first chicken last Friday.  I brined the chicken using the Slaughterhouse brine for about 8 hours then rubbed the chicken with extra virgin olive oil (EVOO) and Emeril's Essence.  I smoked at 275 to 295 for about three hours.  I use a Maverick ET732 to monitor the internal temperature (IT) rather than use a set time.  I put it on the gas Weber on high for about 5 minutes to finish making the skin nice and crisp.  I used pecan wood for the smoke.  It turned out fantastic. I am doing a post on it right after this reply.

Good luck with the chicken and happy smoking.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Mar 19, 2013

• #5

Love the bird too. I like quarters personally. As stated, depending on what temps your smoker can get to, will decide if you can finish on the smoker itself or if a transfer to a hot grill will finish it up. My wife wants her chicken DONE, so no 165º IT for her. More like 175º+. So I tend to move them to a hot grill to crisp up the skin some.

Chickensmoker0009.jpg

• flash
• Mar 19, 2013

ChickenGrill0010.jpg

• flash
• Mar 19, 2013

Even then, nice and juicy.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 19, 2013

• #6

Spatchcocking a chicken is another great way to smoke chicken. Especially if you are running behind schedule. Like the others have said cook to temp not time. I like to smoke my chicken at a higher temp 275*-325*. The higher smoker temp will help get the skin to crisp up. I don't spritz or brine and end up with nice moist chicken every time!

8351139270_565b89684e_o.jpg

• dirtsailor2003
• Jan 5, 2013

8352613090_ac06e5b41d_o.jpg

• dirtsailor2003
• Jan 5, 2013

 

redwood carlos

Smoking Fanatic

Mar 12, 2013

369

29

Redwood City, Ca

• Mar 21, 2013

• #7

What equipment are you working with?

I used to love a good Beer can chicken (actually 2, cause if your gonna do one might as well do 2) on my weber one touch. I prefer cooking my chicken at higher temps though.