Smoking Whole Chickens

Discussion in 'Poultry' started by benflo, Jan 24, 2015.

  1. benflo

    benflo Newbie

    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
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
     
  3. trueteam

    trueteam Smoke Blower

    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.
     
  4. bear55

    bear55 Master of the Pit

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

    benflo Newbie

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

    benflo Newbie

    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.
     
  7. trueteam

    trueteam Smoke Blower

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

    Happy smoken.

    David
     
  9. benflo

    benflo Newbie

    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:
    [​IMG]
     
  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
     

Share This Page