Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Easy Smokey Roasted Whole Chicken

Peter Estern
Peter Estern Posts: 2
edited November -1 in Poultry


• 1  whole chicken


Clean the chicken and place it on a vertical rack or v-rack.
If you like you can put some fresh rosemary, salt, pepper, garlic, lemon, etc. in the chicken cavity, but this comes out great even with nothing added.

Get the egg up to 350 degrees, add just a little of your favorite smoking wood, (alder chips were very good) and put the chicken on (over a drip pan if you are using a v-rack).
Cook at 350 degrees until the a polder or instant read thermometer in the thigh reaches 185 degrees, about two hours for a four pound bird. Skin should be mostly crispy and good and the meat should be moist and very tender, almost falling off the bone.


Number of Servings:

Time to Prepare: