Smoking a whole fresh chicken.

[sirsmokey]

 Hey i was wondering if anyone had any advice on how to smoke a whole fresh chicken so that the skin stays edible. By edible i mean so you can bite through the skin right into the chicken without the skin all pulling off in one piece. Any advice or tips would be awesome! thanks

john

 

[davidhef88]

If your smoker will run at 300* that will help with the skin. You can also throw it on a hot grill for a few minutes to crisp it when it's done. I usually throw mine under the broiler for a few minutes

 

[sirsmokey]

Thanks! i will try the broiler trick and see if that helps. I will have two racks of fairly lean ribs on their so i kinda wanna stay at a lower temp. Have you ever tried wrapping a chicken like the same way you do ribs or would you recommend just letting it go the whole time un-wrapped . Chicken is not my strong point haha

 

[rubrchickenhead]

I usually smoke a chicken around 250-300 and crank it up to about 325-350 for the final 30 mintues and the skin comes out good and cripsy. Also, I always dry the chicken overnight after brining to allow a pellicle to form as throwing a bird into the smoker still wet from the brine doesn't help with crisping skin.

Nothing wrong with using the broiler, but it can be done 100% on the bbq.

Good luck and happy smokin!

 

[sirsmokey]

I really appreciate your guys info! One other question i forgot to ask. Whats a good thing to spray a chicken with as it is cooking. I usually use apple juice/vinegar mix but i am out of juice. Any tasty suggestions?
 

 

[davidhef88]

I don't ever spray anything. Just rub it and let it do its thing. Remember every time to open it up you're adding time from heat loss. Spraying the bird will also not help the skin issues.

 

[rubrchickenhead]

I never baste or spray my chicken during cooking. I spray them with olive oil and cover in rub or sometimes I cover them in a light coat of mustard and rub. 

 

[sirsmokey]

well thanks for all the help. i ended up just putting a rub on the chicken and let it go. Turned out great!
 

 

[olddaddy]

I read over this thread earlier today because I had two chickens to cook as part of my "good husband" routine.  I wanted good smoke flavor, and minimal fuss as I was busy all day.  I ended up putting them on the Brinkmann electric with a pan full of apple chips.  I have a water pan also, just above the chip pan, which in turn is just above the element.  I got it up to 250 for a couple of hours and pulled one chicken at 160 and finished it in the oven at 350 for thirty minutes.  We had that one for dinner, no pictures, too hungry and dug in!  The second one went in the oven also while we had dinner.  It came out gorgeous and if it tastes anything like the first it will be perfect!  What a great way to spend Sunday instead of watching that game thing, with the funny shaped ball!!  Thanks for the info, great stuff and my Brinkmann is a great little smoker!

photo.JPG

• olddaddy
• Feb 3, 2013

 

[themule69]

I read over this thread earlier today because I had two chickens to cook as part of my "good husband" routine.  I wanted good smoke flavor, and minimal fuss as I was busy all day.  I ended up putting them on the Brinkmann electric with a pan full of apple chips.  I have a water pan also, just above the chip pan, which in turn is just above the element.  I got it up to 250 for a couple of hours and pulled one chicken at 160 and finished it in the oven at 350 for thirty minutes.  We had that one for dinner, no pictures, too hungry and dug in!  The second one went in the oven also while we had dinner.  It came out gorgeous and if it tastes anything like the first it will be perfect!  What a great way to spend Sunday instead of watching that game thing, with the funny shaped ball!!  Thanks for the info, great stuff and my Brinkmann is a great little smoker!

photo.JPG

• olddaddy
• Feb 3, 2013

nice looking yard bird.

 

[zahlgren]