How Long to Smoke a Whole Chicken: The Complete Guide

Smoking a whole chicken is one of the most rewarding ways to prepare this versatile bird When done right, smoking results in chicken that is moist, tender and infused with delicious smoky flavor. But getting the timing just right can seem tricky for beginners

Here is a complete guide to smoking times and temperatures for whole chicken, with tips from the experts for maximizing flavor, moisture and achieving crispy skin.

Overview of Smoking Times for Whole Chicken

How long you smoke a chicken depends on a few key factors:

• Size of the chicken – A small 3-4 lb chicken takes 1.5-2 hours. A larger 5-6 lb bird takes 2-2.5 hours. Generally allow 30 minutes of smoking time per pound.

• Smoking temperature – Lower temperature (225-250°F) smoking takes longer, while hot-and-fast smoking (300°F+) reduces cook time

• Preparation method – Spatchcocking or butterflying the chicken cuts down cooking time.

• Doneness temperature – Chicken is fully cooked and safe to eat once the breast reaches 165°F and thighs reach 175°F.

Here are general smoking times as a guide:

• 4-5 lb chicken at 225°F: About 3-4 hours
• 5-6 lb chicken at 250°F: Around 3 hours
• Spatchcocked chicken at 300°F: 1-1.5 hours

But always rely on a meat thermometer over time estimates. The size and shape of each bird can vary.

Step-by-Step Guide to Smoking a Whole Chicken

Follow these simple steps for smoking chicken perfection:

1. Prep the bird

• Remove giblets and neck from cavities. Rinse chicken and pat dry.

• Apply seasoning or rub generously on skin and underside. Try a basic S&P or get creative with spices!

• Tuck wing tips behind back to prevent burning. Truss legs together.

2. Preheat smoker to 225-300°F

• Use indirect heat if possible. Add soaked wood chips – apple, cherry or pecan work great.

3. Place chicken in smoker, breast-side up

• Put bird on middle rack, over drip pan to catch juices.

4. Smoke for estimated time based on size

• Start checking temperature after about 1 hour.

5. Rotate and baste chicken every 45-60 minutes

• Helps ensure even cooking and crispy skin. Spray with oil or brush with melted butter.

6. Smoke until breasts reach 165°F and thighs 175°F

• Insert probe thermometer into thickest part without hitting bone.

7. Let rest 10-15 minutes before serving

• Allows juices to reabsorb for juicy meat.

8. Carve chicken and enjoy!

• Savor the smoky, tender and juicy meat!

Tips for Maximizing Flavor

• Brine the bird – Soaking in a saltwater solution up to 24 hours boosts moisture and infuses seasoning.

• Apply a rub – Spice mixes add flavor and help form a tasty crust or “bark”.

• Use fruit wood – Apple, cherry and pecan give mild, sweet smoke flavor.

• Spritz with juice – Mist chicken with apple juice or other liquids for moisture and flavor.

Tricks for Moist, Juicy Meat

• Don’t oversmoke – 2-3 hours max ensures chicken doesn’t dry out.

• Cook to proper temp – Breasts to 165°F and thighs to 175°F.

• Let rest before cutting – Gives juices time to redistribute and reabsorb.

• Avoid opening smoker – Minimizes heat and moisture loss.

• Use a water pan – Creates a humid environment.

Getting Crispy Skin

Crispy chicken skin straight from the smoker can be tricky. Here are some tips:

• Cook at 300°F+ to crisp the skin.

• Dry the skin thoroughly before smoking.

• Avoid soaking in brine or using a water pan.

• Baste skin with oil or butter every 30-45 minutes while smoking.

• Finish under the broiler or on the grill if skin isn’t crispy enough.

What to Serve with Smoked Chicken

Smoked chicken is very versatile. Delicious sides include:

• Mac and cheese

• Coleslaw

• Baked beans

• Corn on the cob

• Roasted potatoes

• Collard greens

• Biscuits or cornbread

Of course BBQ sauce, gravy or Alabama white sauce are yummy finishes!

Leftover smoked chicken also shines in sandwiches, salads, pasta dishes, soups and more.

Is Smoked Chicken Worth the Time?

While smoking a whole chicken takes a few hours from start to finish, the rich smoky flavor and tender, juicy meat are well worth the wait.

The active time you spend prepping, basting and monitoring is minimal. Simply kick back and let the smoker do the work!

With the right technique, whole smoked chicken is sure to become a go-to meal for backyard BBQ fans. Just follow the guidelines above for perfect results.

Yes, wrapping a whole chicken in foil during smoking is a common technique, but it’s not always necessary. Wrapping can help retain moisture and potentially speed up the cooking process, but it can also result in less crispy skin.