Smoking a chicken is a great way to infuse flavor and make an inexpensive cut of meat taste amazing. But how long does it actually take to smoke a whole chicken? The smoking time can vary quite a bit depending on the size of the chicken, temperature, and smoking method. In this comprehensive guide, we’ll walk through all the details on how long to smoke a chicken to perfection.
Average Smoking Times for a Whole Chicken
On average smoking a whole chicken takes
- 1.5 – 2 hours at 300°F
- 2.5 – 3 hours at 275°F
- 4 – 5 hours at 225°F
The most important factor determining smoking time is the internal temperature, not the time. Chicken should reach:
- 165°F in the breast
- 175°F in the thighs and legs
Using an instant read thermometer to check temperature is crucial. But the times above provide a rough estimate of how long to expect for smoking a whole chicken based on smoker temperature.
Smoking Time Per Pound
A general rule of thumb is to estimate 45 – 60 minutes of smoking time per pound of chicken
So for a
- 3 lb chicken, smoke for 135 – 180 minutes (2 – 3 hours)
- 5 lb chicken, smoke for 225 – 300 minutes (4 – 5 hours)
Again, checking temperature rather than going strictly by time is best. But per pound estimates help give you an idea of what to expect.
Factors That Affect Smoking Time
There are a few key factors that determine how long it takes to smoke a whole chicken:
1. Size of the Chicken
The larger the chicken, the longer the smoking time. A small 3 lb chicken may only need 2 hours while a 6 lb bird could take 4+ hours. Estimate 45 – 60 minutes per pound.
2. Smoker Temperature
The lower the temp, the longer the cook time. Chicken can be smoked between 225 – 375°F. Lower temps like 225°F mean a slower cook.
3. Smoking Method
Spatchcocking, or flattening the chicken, reduces cooking time. And using a rotisserie setup also decreases time. More on methods below.
4. Brining
Soaking the chicken in a saltwater brine adds moisture but can extend smoking time.
5. Bone-In vs Boneless
Boneless cuts like chicken thighs will cook faster than bone-in chicken.
Tips for Smoking Chicken
Here are some useful tips when smoking chicken:
- Spatchcock the chicken for quicker, even cooking
- Cook between 225 – 375°F
- Use a sweet fruit wood like apple, cherry, or pecan
- Dry the skin and apply oil for crispiness
- Cook to 165°F breast/175°F thighs
- Let rest 10 – 15 minutes before serving
Spatchcocking, also called butterflying, is highly recommended. It flattens the chicken for quick, even cooking. Simply use kitchen shears to cut out the backbone and flatten the bird.
Mild fruit woods like apple and cherry add nice flavor without overwhelming the delicate chicken. And drying the skin and applying oil helps get it crispy when smoking.
Different Smoking Methods
There are a few different ways you can smoke a whole chicken with varying cook times:
Rotisserie Smoker
A rotisserie smoker uses a rotating spit to slowly rotate the chicken while infusing flavor. Cooking time is reduced to about 1 – 1.5 hours since the chicken cooks evenly.
Electric Smoker
An electric smoker provides a constant, even temperature. Whole chickens can be smoked in electric smokers in the times listed above based on size and temperature.
Kamado Smoker
Ceramic Kamado grills like the Big Green Egg can also be used for smoking. They hold heat well for low and slow smoking. Expect similar times as an electric smoker.
Pellet Smoker
Pellet grills use wood pellets to produce smoke and are very convenient for smoking. A whole chicken can be smoked in a pellet grill in 2 – 3 hours at 275°F.
Offset Smoker
Traditional offset smokers with a side firebox are common for smoking. Cook times will be in the above ranges based on temperature control.
Step-By-Step Guide
Follow these simple steps for smoking a whole chicken:
1. Prep
Remove giblets, rinse chicken, and pat dry. Spatchcock if desired.
2. Season
Coat all over with olive oil then add your favorite rub or seasoning.
3. Preheat Smoker
Get your smoker up to temp, 225 – 375°F. Add wood chunks or chips.
4. Smoke
Place chicken directly on grill grates skin-side up. Insert thermometer probe into thickest part.
5. Check Temp
Maintain temp of smoker. Check chicken after first hour, then every 30 minutes until done.
6. Rest and Serve
Rest smoked chicken 10 – 15 minutes before slicing and serving.
And that’s really all there is to it! With the right technique, smoking a delicious whole chicken is easy.
Frequently Asked Questions
What’s the fastest way to smoke a chicken?
Spatchcocking and using a rotisserie setup will reduce smoking time. Cooking at a higher 375°F temp will also speed things up.
How long per pound do you smoke chicken?
Estimate 45 – 60 minutes per pound as a general rule when smoking chicken.
What temperature do you smoke chicken?
The optimal temperature for smoking chicken is between 275 – 375°F. Lower temps work but increase time.
How do you keep chicken moist when smoking?
Brining, spatchcocking, and cooking to proper internal temperature prevents drying out. Avoid oversmoking.
What wood is best for smoking chicken?
Fruit woods like apple, cherry, and pecan give nice mild flavor. Avoid heavy smoke like hickory.
How Long to Smoke a Whole Chicken
It depends on the size of your chicken. A 4-pound chicken usually takes around 2-3 hours, but you have to keep checking the internal temperature of the chicken to make sure that it reaches 165°F.
At 275°F, it takes about 30 minutes for every 1 pound of chicken, so do your math here and keep checking on the chicken! If it browns too quickly, and the internal temperature of the meat is still low, you can always shield it with a piece of foil.
If you have one of these fancy electric meat stainless steel probes that come with a wire, they work much better as you won’t have to keep opening the smoker to check the temperature and you can always monitor the temperature.
How to Prep a Whole Chicken
Prepping a whole chicken is easy, here’s what you need to do:
- IF you have time, it’s always recommended that you brine the chicken in a salt and water solution for up to 24 hours. Brining isn’t a must, but it ensures that your chicken is juicy, moist, tender, and seasoned really well. So every time I have smoked chicken or roast chicken planned in advance, I brine my chicken (try my easy chicken brine recipe). If there’s no time, I just skip this step.
- Check if your chicken comes with giblets, remove the giblets and discard them. Then get your chicken to room temperature, I just let mine chill out on the counter for 20-30 minutes.
- Pat the chicken dry with paper towels, and spray or drizzle some olive or cooking oil (this will give it a bit of flavor and help the seasonings stick to the chicken).
- Season the chicken well. I like to keep it simple and just season with SPG (salt, pepper, and garlic powder), or what is often called stone house seasoning. If you happen to have a shaker, use it! With a dusting technique from a good height, season the bird from all sides, and don’t forget to season underneath the wings and the cavity with a good coating.
- Optional: You can season the chicken with a second layer of seasoning for extra flavor. Use a BBQ rub or any other spice rub that you like.
- Truss or tie the legs with butcher twine, this will ensure that everything cooks evenly and that the legs don’t burn. It also makes a better presentation.
- Tuck the wings’ tips underneath/behind the back of the bird so that they don’t burn (we don’t always do this, but try to remember to do it!).
