Smoking Whole Chickens

benflo

Newbie

Original poster

Jun 2, 2014

24

10

• Jan 24, 2015

• #1

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.

Thanks,

Ben

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Jan 24, 2015

• #2

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.

 

trueteam

Smoke Blower

Jan 23, 2015

114

14

Charlotte

• Jan 24, 2015

• #3

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.

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Jan 24, 2015

• #4

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

 

benflo

Newbie

Original poster

Thread starter

Jun 2, 2014

24

10

• Jan 24, 2015

• #5

All right two hours, much easier then. I've got a probe thermometer and would have realized that quickly.
Will post pics,
Ben

 

benflo

Newbie

Original poster

Thread starter

Jun 2, 2014

24

10

• Jan 24, 2015

• #6

image.jpg

• benflo
• Jan 24, 2015

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.

 

trueteam

Smoke Blower

Jan 23, 2015

114

14

Charlotte

• Jan 24, 2015

• #7

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.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 24, 2015

• #8

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

Happy smoken.

David

 

benflo

Newbie

Original poster

Thread starter

Jun 2, 2014

24

10

• Jan 26, 2015

• #9

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:

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 26, 2015

• #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

Gary