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Smoking Whole Chickens

post #1 of 10
Thread Starter 

Today I am planning on smoking a couple of whole chickens on a Char-Griller Smoking-pro. I am planning on brining them for a couple of hours, rubbing them, then throwing them on the smoker using crabapple for 4-6 hours at 300*. Does this sound good? I've never done whole chickens, just breasts and thighs, so I'm a little nervouse. Any help would be great.



post #2 of 10
After 4-6 hours at 300 you'll have chicken jerky. Go by internal temp and take them to 165, shouldn't take more than a couple hours.
post #3 of 10
I like 325-350 when I cook chickens on my kettle. They should only take a couple hours at most at that temp range depending on the size. 300 will work fine but crispy skin will be difficult. My chickens seem to cook quicker when I brine.
post #4 of 10

Yep no more than two hours.  Use your thermometer 165 internal temp is done. 

post #5 of 10
Thread Starter 
All right two hours, much easier then. I've got a probe thermometer and would have realized that quickly.
Will post pics,
post #6 of 10
Thread Starter 
well, the birds are on, pit is staying around 250*, cause there was a special on ribs , so I got some spares and am smoking them too.
post #7 of 10
They will be fine. If you want crispy skin throw them on a grill at the end. I suggest going easy on smoke though. Poultry really picks it up.
post #8 of 10

They should be good. Keep track of how long it takes for the next round.

Happy smoken.


post #9 of 10
Thread Starter 
I forgot to post pics. The chicken was perfect, took close to 3 hrs because of lower temperature, the ribs were a little tough, but I should have left them on longer. Anyway here:
post #10 of 10

Yeah, the color is nice but look like they needed a little longer I really didn't see any meat pulling back from the bone



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