First smoke of the season - first whole chicken

[three2one]

Sorry no pictures.

Did a video search for how to do it on Youtube. Picked one and went for it.

5 lb whole chicken. Washed it, patted it dry, rubbed olive oil on the skin, sprinkled with rub. Let it sit for an hour to room temp.

Meanwhile heated up the smoker to 235˚, put in two loads of applewood chips un-soaked.

Everything ready to go. Grabbed the tongs and placed the chicken in the smoker. Inserted the digital thermometer probe. Closed the door.

Expecting about a 4 hour smoke. Boy was I surprised when it reached 165˚ in just under 2 hours.

Pulled it out and realized that I had the breast side down and had the thermometer on the wrong side. So I re-inserted the thermometer probe in the breast and got a reading of 165˚. So it was done.

Tastes good, juicy. But the bones didn't separate easily.

I will try it again, but looking for some critique and better instructions, like maybe doing it at a lower temp, etc.

 

[ristau5741]

Save those bones to make chicken stock, the stock I made last week, used it to make a smoked chicken noodle soup this week, (with smoked chicken pieces, too) turned out awesome...

 

[Central PA Cowboy]

First smoke of the season? I'm here in Central PA and smoke all year long! No smoking season here!

 

[SmokinAl]

Next time you may want to try spatchcocking the bird.
They cook much more evenly.
Al

 

[ravenclan]

i like to brine the chickens first. depending on what taste you are looking for , depends on what you put in the brine.

Go to the search bar a type in brine. There are a ton of ideas so be ready !!