How Long Does It Take To Smoke A Chicken?

Other essential tips for smoking a whole chicken

Allocating sufficient time for cooking is just one of several key tips to remember when smoking a chicken. Here are a few additional essential steps to consider before you embark on creating this smoky, flavorful dish.

To prevent a whole smoked chicken from drying out, brining can make a significant difference. Brining is a preparation method where the meat is soaked in a mixture of salt, water, and optional flavorings such as herbs and spices to enhance moisture retention and infuse flavor. A general guideline for ratios is ½ cup of table salt for every gallon of liquid, or a full cup if using kosher salt. Ensure the chicken is completely submerged in the brine, stored in the refrigerator, and soaked overnight. You can also experiment with other liquids like beer, broth, or even wine for added flavor. Alternatively, you might try a dry brine, which involves coating the chicken in salt and allowing it to rest uncovered in the fridge. After brining, apply a dry rub to the chicken before smoking to achieve a robust and well-seasoned flavor.

The type of wood you choose for your smoker will also influence the final result. Applewood imparts a sweet, woody aroma that pairs beautifully with the chicken's savory flavor. For a smoked chicken with earthy, nutty undertones, pecan wood is an excellent choice. Cherrywood envelops the chicken in a rich, fruity essence that is both nuanced and comforting. If you're feeling adventurous, mesquite wood will deliver a bold, intense smokiness to the meat.

While smoking a whole chicken requires time and patience, the effort is well worth it. Just don’t forget to have a cold beer or iced tea on hand to complement your delicious meal.