First Time Smoking Chicken

jojobugay · June 2012

Looking for some tips on how to smoke chicken so that it turns out delish. Recipe recommends grill temp. to be 225 - 240 degrees F for 2 to 4 hrs. Is this the right way to go? Thanks!

field hand · June 2012

I smoke chicken direct with a raised grid at 250* for 2-3 hours. Usually cook it skin side up. An easy cook.

Barry

Marthasville, MO

jojobugay · June 2012

@ field hand,

Thanks for the tip since i was going to use the place setter. How does the skin turn out - crispy or not?

JoJo

Irvine, CA

Budgeezer · June 2012

Smoked chickens generally do not have very crispy skin. If you're looking for crispy skin check out this link for spatchcock chicken : http://www.nakedwhiz.com/spatch.htm

MeatHunx · June 2012

Hey Jojobugay!

I've done chicken a number of ways on the grill. Here are some guides to some of the ways in which I've approached. Hope this is helpful!

Chicken Drumsticks
http://www.meathunx.com/2012/05/chicken-and-asparagus-survival-kit.html

Chicken Wings
http://www.meathunx.com/2012/03/decidedly-unsaucy-chicken-wings.html

'Beer Can' Chicken
http://www.meathunx.com/2012/02/beer-can-chicken.html

Meathunx

jojobugay · June 2012

@ Meathunx,

Thanks for the useful links and will definitely try it out.

Badong · June 2012

If you're cooking a whole chicken be sure to check temp in multiple places. My wife pulled one after only checking the breast and the legs were way under cooked. Pretty nasty. Had to put it back on and dry it out a little.

Phoenix824 · June 2012

Love beer can chicken indirect. I put EVOO under the skin so it gets crisp. 250 approximately 45 minutes per pound

jojobugay · June 2012

Just got my large EGG this past weekend and second time using it. Had a challenge controlling the temperature. I couldn't stabilize the temp at 250. Any advise would be greatly appreciated.

FxLynch · June 2012

I've done spatchcocked chickens indirect at 375-400 and they turn out great, but without crispy skin. A lot of folks here do them on a raised grid, direct and get great results.

There are a lot of opinions on what makes skin crispy, but I think a general tip is to leave the chicken uncovered in your fridge overnight before the cook to let it dry some. This seems to be a general rule most people agree on for making the skin more crispy.

Frank

milkman5083 · June 2012

Thanks for those links, Meathunx!

mattkoehler · June 2012

at 250 deg, I've done skin side down for 15 minutes (direct) and then moved the chicken to the perimeter of the grill for 2 1/2 hour (essentially indirect). Skin gets nice and crisp...

First Time Smoking Chicken

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