smoking a whole chicken question.

[rseitz55]

I have a 4 pound chicken that I want to smoke, any advice on cooking time will be greatly appreciated.

 

[noboundaries]

What smoker are you using?

 

[rseitz55]

An electric Masterbuilt PRO.

 

[noboundaries]

Someone with an electric smoker will be along shortly. 

For chicken, in general, to get crispier skin, set your temp as high as it will go.  I believe that is 275F on the MB. 

For a 4 lb chicken at 275F, you're looking at roughly 2.5 to 3 hours, give or take, until the coldest part of the chicken is at 165F internal temp.  If any part of the chicken is still frozen, it will take up to twice as long. 

Let us know how it turns out!

Ray 

 

[SmokinAl]

A couple of hours at 275.

Pull the chicken out when the breast is 157 & rest it for 10-15 minutes.

The carryover cooking will bring it up to 165.

Al

 

[rseitz55]

Thank you, that helps alot.

 

[tallbm]

Great info so far.  I also read in an electric smoking cook book that the use of a vertical chicken/turkey roaster helps get the skin edible rather than rubbery/leathery.  It has worked for me so far at temps between 275F -  310 F but I need some more definitive testing.   I think there is some merit to use of the vertical chicken roasters in the electric smoker though so I'm in on it.

I used one like this but set it in an aluminum pan to catch chicken drippings, the pan which is needed because the plate will not catch it all:

images?q=tbn:ANd9GcRy1123EWBU3naCsohk3y5BQkYP6LrZk

• tallbm
• Apr 11, 2017

I wish I would have gotten a dual one (Cuisipro Convertible Dual Roasting Rack) since I use the aluminum pan anyhow.  A dual one like this that is also a multi purpose rack:

roaster.jpg

• tallbm
• Apr 11, 2017