Smoked Whole Chicken Suggestions

[mhiszem]

I have a 7 pound chicken I am going to be smoking on Thursday. I have never smoked a whole chicken and am looking for suggestions. I wish I could use a rotisserie but do not have one yet. A couple recipes I have found so far:

http://www.seriouseats.com/2012/08/the-food-lab-how-to-grill-a-whole-chicken.html

http://howtobbqright.com/2013/07/03/whole-smoked-chicken-recipe/


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[kettlebb]

Honestly, keep it simple.  Spatchcock method is great for a whole chicken.  Don't worry about searing, reverse searing, slide and searing, sear and slide, none of it.  Just oil up the skin and hit it with your rub/herbs, put it on indirect with the grill running 350-400 and let it go indirect the entire time.  Pull it off at 160 and let it rest to 165.

The last few I've done I didn't have any olive oil so I sprayed PAM all over the skin then did my salt, pepper, and rosemary.  The skin was very crispy.

Forgot about the fire.  I usually light a whole chimney and throw it in the Slow n Sear.  I place a drip pan under the chicken to catch all the fat and keep the kettle clean.  If I do any smoke wood I'll use peach or pecan and only one chunk of it.  Poultry takes the smoke very easily.  No water in the pan or in the SnS

[Travis]

Solid advise from @kettlebb. I also like to add an herb butter to rub under the skin.


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[nolch01]

+1 for all of the above.  Can't go wrong and super easy.   Good luck


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[vwengguy]

I have done quite a few smoked chickens and have great results doing a beer can chicken style cook.

Here is one I did 2 years ago on my 26".
I brined it for 8 hrs. in a mix of maple syrup and salt with 2 chicken bouillon cubes. Then smoked with pecan wood with maple moonshine in the beer can holder.  Keep an eye on the temp and you will end up with a chicken that everyone will be talking about for months ;-)


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[Campwhatnot]

Upside down vortex for radiant cooking

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[vwengguy]

Wow @Campwhatnot that looks great!
If I had a vortex I would also do it like that!  Nice beer can holder also!


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[mhiszem]

Thanks everyone for the advice. I think I am going to brine it overnight then spatchcock and grill it. Keeping it simple.


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