Help On Smoking My First Whole Chicken Please.

Discussion in 'Grilling Chicken' started by flyinsquirrel, Mar 4, 2012.

  1. I use an mes 40 elec. smoker and have a whole chicken that i would like to smoke. Please give me any advice as far as how long, what temp, what smoke, recipes, and where exactly to stick the meat probe in at and what internal temp to bring it to. Thank You!
     
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    I smoke with mesquite usually.  probe in breast (don't touch the bone), I smoke at 275 degrees.

    I do not preheat my MES here (against conventional wisdom) for 1 or 2 birds, I only preheat if its really cold out or I am going to load the smoker up.

    I like to brine, but not necessary.

    I separate the skin and use a fork to poke a few holes in it to let the fat out.

    rub with your choice of rubs.

    Plenty of threads to search for other ideas.

    Good luck,
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

      you do it exactly like me. i just add a lemon that i Pierce and  i put it in the cavity
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. 275*F is about the best you can hope for in an MES. If the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

    Poultry Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran Garlic

    2T Gran Onion

    2T Black Peppercorns

    2T Dry Thyme

    1C Cider Vinegar

    1 Gallon Water

    Mix and Soak Bird 12-24hours.

    Drain and Dry Bird, Rest in refrigerator over night to dry skin.

    Chix Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1-2tsp Bell's Poultry Seasoning

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
     
    Last edited: Mar 4, 2012
  5. Thanks how long does it usualy take to get the bird cooked?
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They generally take about 30-40 min. per pound.
     
  7. I have a small pork butt 3.3lbs that i would like to put on with the 3 whole chickens but 275 degrees is prob to hot for the pork i bet isnt it?  275 seems hot for smoking chickens is that where i wanna be?
     
  8. I'd go 250* on the chickens and 225* for the butt.  Both at once? ..just split the diff.  They're both pretty forgiving.  IMHO, finish temp is the key for both.
     
  9. What do you mean by finish temp? 
     
  10. Im getting ready to do drunk chicken (beer can chicken). I'm going to go for 3 hours at 250*. I've read something things on here from different people and thats what im shooting for. 
     
  11. Here's how mine came out. Like i said 250 degrees for 3 hours. Added hickory chips every hour for a good smoke flavor. also i stuffed a lemon with the ends cut off into the neck of the bird.[​IMG][​IMG]
     
    Last edited: Mar 5, 2012
  12. da maxx

    da maxx Fire Starter

    Smoking my first beer-stuffed chicken right now. I set the MES30 to 275, my probe reads reads 330. It's on the same level as the chicken. Wondering which is correct. I know if the skin comes out crispy. Have another probe in the breast. Shooting for 165 before pulling. I did have a strange event. I place more apple wood chucks, after a few minutes, the MES puffed smoked out the top and on the vent hole for the chip loading tray. It's like something inside pop which caused the smoke and air to puff, you could hear. Did something pop? Anyone seen this before?
     

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