Once you learn how to smoke a whole chicken properly, you’ll likely prefer it that way every time. Smoking produces meat that’s juicy and tender inside with a nicely browned, flavorful skin on the outside.
Even people who normally remove the skin will want to take a bite thanks to the crisp texture and concentrated flavor from the dry rub and the gentle infusion of smoke.
Although cooking a whole bird can seem challenging, this method is straightforward and forgiving. With a few simple steps and basic timing, even a beginner can smoke a whole chicken that turns out well every time.
There are a few key tips to keep in mind for consistently good results. Once you’re comfortable with the basics, you can experiment with different dry rubs, wood types, and temperatures to create your own signature smoked chicken.
What Type of Smoker To Use
You can smoke a chicken in almost any smoker or grill. The main considerations are how much time you want to spend monitoring the cook and how consistent the heat source is.
Pellet grills are very convenient because they hold a set temperature and feed pellets automatically, so you rarely need to babysit the cook. Electric smokers maintain steady heat but often require topping up wood chips for longer cooks. Ceramic kamado-style grills retain heat exceptionally well once they’re stabilized and are great for long, low cooks.
Barrel smokers and standard backyard gas grills can also be used for smoking a chicken; the process just varies slightly depending on your setup. The key is low-and-slow cooking until the chicken reaches a safe internal temperature.
What Type of Wood To Use To Smoke A Whole Chicken
There are many wood choices, and each adds a different character. Common options include hickory, mesquite, pecan, and apple. Blends are also popular because they combine flavors for complexity.
For your first smoked chicken, apple wood is an excellent choice. It imparts a mild, slightly sweet smoke that complements poultry without overpowering it. If you prefer stronger smoke flavors, try hickory or pecan on future cooks.
To Soak or Not Soak The Wood Before Smoking
Pit masters disagree about soaking wood chips, and whether you should soak depends on the length of the cook and your smoker type. Soaking can slow the chips’ burn rate and produce more smoke over a longer period.
For very long cooks—like brisket that spends 12 or more hours in the smoker—lightly soaking chips can help extend the smoke window. For shorter cooks, such as a single whole chicken, dry chips are fine because they begin producing smoke immediately.
Keep in mind that pellets and lump charcoal aren’t intended to be soaked—just add them dry and let them burn.
Do I Have To Brine A Whole Chicken Before Smoking
Brining—soaking the bird in salted water—helps the meat retain moisture and enhances tenderness. While brining overnight gives the best results, it’s not strictly required.
If you’re short on time, even a one- or two-hour brine will improve juiciness. A simple overnight brine uses 1/2 cup salt and 1/2 cup sugar per gallon of water; fully submerge the chicken and refrigerate.
When ready to smoke, rinse the bird to remove excess brine, then pat it thoroughly dry with paper towels before applying oil and the dry rub.
What Type of Dry Rub To Use When Smoking A Chicken
You can buy many commercial poultry rubs, but homemade blends are quick to mix and very satisfying. Use a dry rub on the skin and a little inside the cavity for balanced flavor.
A simple, versatile dry rub I use combines sweet and savory notes and works well on chicken or other meats:
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons ground black pepper
Mix the ingredients and rub them evenly over the chicken’s skin and into the cavity for the best flavor.
How To Smoke A Whole Chicken
*Specific measurements and a printable recipe card are available in the recipe section below. Read the tips and instructions here for best results.
INGREDIENTS
- 1 whole chicken, about 5 pounds
- Extra virgin olive oil
- Favorite dry rub (store-bought or homemade)
INSTRUCTIONS
If you plan to brine, prepare the brine first: dissolve 1/2 cup salt and 1/2 cup sugar in 1 gallon of water and fully submerge the chicken. Refrigerate for several hours or overnight. If you’re short on time, a one- to two-hour brine still helps.
When ready to cook, remove the chicken from the brine, rinse, and pat it completely dry with paper towels—both inside the cavity and on the skin. Dry skin helps the rub adhere and promotes a crisp finish.
Rub the bird lightly with olive oil, then apply the dry rub over the entire surface and a little inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking.
What Temperature To Smoke A Chicken
Preheat your smoker to 275°F (135°C). Once it stabilizes, place the chicken breast-side up directly on the grates and smoke for 3 to 4 hours, depending on the bird’s size and your smoker.
Use an instant-read thermometer to check doneness. The safe internal temperature is 165°F (74°C) measured at the thickest part of the breast. If you prefer very tender, fall-apart meat, cook to about 180°F (82°C) at the thickest part of the thigh.
For crispier skin, raise the temperature to 350°F (177°C) for the last 10–15 minutes of cooking. When the bird reaches your target temperature, remove it from the smoker and let it rest for 10 minutes before carving to allow juices to redistribute.
Enjoy!
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How To Smoke A Whole Chicken
Smoking a whole chicken produces juicy meat and crispy, flavorful skin when you follow a steady, low-and-slow method.
10 minutes
2 hours 30 minutes
2 hours 40 minutes
Ingredients
- 1 whole chicken, approximately 5 pounds
- Extra virgin olive oil
- Favorite dry rub (store-bought or homemade)
Instructions
- Pat the skin and the inside of the cavity with paper towels until completely dry.
- Drizzle all sides and the cavity with extra virgin olive oil. Sprinkle the dry rub over the bird and a little inside the cavity. Tie the legs together and tuck wing tips under.
- Preheat the smoker to 275°F (135°C). Place the chicken breast-side up on the grates. Smoke for 3–4 hours.
- Continue until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For very tender meat, cook to 180°F (82°C) in the thigh.
- For crispier skin, increase the temperature to 350°F (177°C) for the last 10–15 minutes.
- Remove the chicken and let it rest for 10 minutes before slicing and serving.
Notes
Homemade Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons ground black pepper
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
6
Amount Per Serving:
Calories: 258Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 88mgSodium: 82mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 27g
Nutritional information is a general guideline. Values will vary with the ingredients and brands you use.