1st time smoking whole chickens...

Discussion in 'Poultry' started by tlcpokertables, Sep 7, 2009.

  1. Newbie here again! I'm smoking 2 whole chickens tomorrow, and they are currently brining (overnight). How long can I expect to smoke them for, and what is the actual temp I'm trying to shoot for (both smoker and chicken)?

  2. flash

    flash Smoking Guru OTBS Member

    Probably around 3 to 3 1/2 hours @ 275. I would shoot for around 165º internal in the breast. Although my wife wants no blood, so I go 170º
  3. Thanks, Flash!! Exactly the info I was lookin' for!
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Theres a time temp table on the left side of the page under Jeff's How To's


    Personally I like to do chicken at 325 or so to get a nice crispy skin. Doing chicken low n slow usually results in the skin being like rubber.
  5. flash

    flash Smoking Guru OTBS Member

    This is true, but alot of smokers cannot reach 325º

    What you can do is transfer to a charcoal or gas grill to crisp up the skin some. I like to do that.
  6. hoser

    hoser Smoking Fanatic SMF Premier Member

    I'm with Piney when it comes to the skin...like to smoke at about 325 in the gosm. I bring it up to 175 in the thickest part of the thigh.

    Good luck and good smokin'
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    With my MES topping out at 275 I go with that which usually results in higher temps in the smoker so it's all good.

    I have also done chicken in the smoker then tossed it on the grill to crisp the skin or add sauce and form a glaze.

    I also spatchcock my chickens which shortens the cooking time and helps get more even cooking between the white and dark meat.
    smitty20 likes this.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I like my chicken also with some crispy skin but I smoke at about 275 or a little higher and take my birds to about 170=175 in the breast. So as you cam see the skin is mighty crispy and yummy too. So good luck and I'm sure you'll like the birds
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice looking birds you have there!

    Nice job!
  10. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    What the heck is spatchcock? I don't even think that is legal with a chicken in the State of Arizona. [​IMG]
  11. budlighting

    budlighting Fire Starter

    Im glad someone ask that,lol[​IMG]

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