• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

1st smoked chicken!

cool85k5

Fire Starter
59
10
Joined Feb 18, 2007
For the 4th I'm going to smoke a whole chicken with some BB ribs and some brats.Here is my question,what temp should the chicken be when I put it on the smoker?Thanks in advance!
 

wvsmokeman

Smoking Fanatic
OTBS Member
925
11
Joined Sep 17, 2006
For safety reasons I suggest you take it from the fridge to the smoker. You could prep it the night before or right before you smoke it. Let us know how it goes!
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
I also take chickens pretty much right from the fridge to the smoker.
 

catfish

Meat Mopper
OTBS Member
177
10
Joined Jun 28, 2007
I took my first 3 from the fridge rub them down and ram a can in the hind end and they turned out awesome. Will be doing 2 more on the 4th also.
 

brennan

Smoking Fanatic
OTBS Member
497
10
Joined Jul 2, 2007
I smoked a chicken in my Weber Performer just last saturday. Here's how I did it:

Prep the chicken and rub it down with a good amount of salt, enough to coat the whole thing inside and out with a thin layer. Wrap it up and let it cure in the fridge for 2 hours. take it out, rinse it off, brush with about a stick of melted butter and allpy salt and pepper to taste. Don't truss the chicken. I'm not sure what you were using but I piled my coals up to one side of my grill leaving the opposite half open for the drip pan, then i put a large handful of oak on the coals and after the smoke started rolling i put the chicken on the grill, legs facing the heat.

I let it cook for maybe 1.5 hrs when the thermometer read 180 in the thigh. It turned out perfect...I was a little worried that the breast would be all grainy and tough like most chicken breast is (except for mine
) but the whole thing was moist and delicious...and good and smoky!

lemme know how yours turns out and what you did, I'm always up for something new!
 

gypsyseagod

Master of the Pit
OTBS Member
3,909
14
Joined May 5, 2007
oil & rub overnight in fridge- from fridge to the smoke- butt up. be sure ya wash the pan ya took it out of & the pan(if same 1) before it goes back in - salmonella is a bitch.
 

cheech

Master of the Pit
OTBS Member
2,330
13
Joined Dec 19, 2005
Try brining it, in order to produce a very moist bird
 

cool85k5

Fire Starter
59
10
Joined Feb 18, 2007
Well the chicken turned out fine,nice and tender!It just fell apart!No pictures sorry.
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
What gives???
You gotta remember, some of us actually read and remember these posts.
Glad the bird was good.
 

crewdawg52

Master of the Pit
OTBS Member
1,318
13
Joined Feb 7, 2007
Gotta agree w/ Cheech again. Next time you do a yardbird, brine it for a minimum of 3 to 4 hrs, then rub it or whatever you want to do and straight to the smoker. Don't let it come to room temp first.

Big congrats on the bird! Next time get pics!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.