Smoking a whole chicken tomorrow-1st time

5,738 Views | 50 Replies | Last: 11 yr ago by gigemags87
boboguitar
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7:31p, 11/22/14
This is my first time smoking anything. My smoker is being cured as we speak to be ready for tomorrow. What is your best advice? I have charcoal, apple cider wood and will be seasoning it with a generic chicken grill rub, stubbs spicy BBQ and olive oil.
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Slicer97
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7:36p, 11/22/14
My best advice is to give that chicken to your dog and go buy a brisket or a pork shoulder.
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Tanya 93
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7:43p, 11/22/14
Why are you adding BBQ sauce while smoking a chicken?
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Goodfield Nohit
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7:45p, 11/22/14
While Slicer is probably correct, cut it down the back bone and then lay it flat. It will cook much more evenly.

Low and slow.
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Goodfield Nohit
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7:45p, 11/22/14
Oh yeah, don't use any BBQ sauce.
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B-1 83
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7:53p, 11/22/14
Brine it. If not, stuff 3or4paper towels soaked in good beer into the cavity. Temp next to the thigh bone is critical
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Diamond Geezer
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8:04p, 11/22/14
Hey, B-1, what's for chicken?!
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jetch17
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8:10p, 11/22/14
Chicken.

Ribs/brisket/butt or GTFO
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boboguitar
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In reply to B-1 83 • 8:20p, 11/22/14
quote:
Brine it. If not, stuff 3or4paper towels soaked in good beer into the cavity. Temp next to the thigh bone is critical

The chicken is brined and in the fridge as we speak.
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Talon2DSO
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8:45p, 11/22/14
No on the BBC sauce. Use a dry rub on the outside and stuff the bird with herbs like sage, rosemary, and thyme, onion (cut in half). Plug the cavity with a half of a lemon.

Please do not ruin this by putting bbq sauce on the bird before you smoke it
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COOL LASER FALCON
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8:47p, 11/22/14
Chiken
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G.I.Bro
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8:52p, 11/22/14
Half full can of beer up its ass
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Amazing Moves
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9:04p, 11/22/14
I figured you were into smoking roosters.
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Chazz03
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9:31p, 11/22/14
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10thYrSr
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10:14p, 11/22/14
Dude it's chicken it'll taste fine unlessh you cook it over a candle
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rononeill
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7:42a, 11/23/14
First of all, if you're doing one, you should be doing three. Salt, pepper, garlic, lemon juice, paprika. ~300' until it's done. Just make sure you know the difference btwn done and ruined.
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ORAggieFan
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In reply to Goodfield Nohit • 7:59a, 11/23/14
quote:
While Slicer is probably correct, cut it down the back bone and then lay it flat. It will cook much more evenly.

Low and slow.

Low and slow is not good for chicken. There is no point as there is not fat to render like in pork and brisket.

325 is best. Spatchcock is best as well.
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HossAg
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8:31a, 11/23/14
I actually enjoy smoked chicken legs. Obviously pulled pork, ribs, and brisket are better, but if you've smoked chicken until its got that pink tint to it, its pretty freakin good IMO.
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Ogre09
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8:33a, 11/23/14
Smoked leg quarters is the way to go.
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SteadicaTm
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In reply to Tanya 93 • 8:36a, 11/23/14
quote:
Why are you adding BBQ sauce while smoking a chicken?
To save money don't add bbq sauce until the chicken has been fully smoked. Also look through the trash cans at the closest fast food joint you can walk to for half empty containers of bbq sauce. Unused sauce can be frozen until the next time you are feeling cheap.
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HossAg
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In reply to Ogre09 • 8:43a, 11/23/14
quote:
Smoked leg quarters is the way to go.
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Ogre09
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8:45a, 11/23/14
I like to brush my sauce on 15-20 min before it's done. Sauce will thicken, glaze on, and caramelize a little without burning and going to carbon.
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9:09a, 11/23/14
histag10
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9:11a, 11/23/14
Apple cider wood? That's a new one.
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Ogre09
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9:14a, 11/23/14
Smoke is one flavor. There are several others that go nicely with it
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Fonzie Scheme
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9:14a, 11/23/14
quote:
No on the BBC sauce.

This shouldn't be put on ANY food. Gross.
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boboguitar
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9:27a, 11/23/14
Not putting BBQ on before its cooked.

I will be moving on to pulled pork, brisket, etc. but this is literally my first time smoking. I wanted to try something easy and if I ruin it, cheap(the whole chickens are .99 at tom thumb right now).

I have 2 in brine that have been in the fridge since last night. I will be putting them on the smoker around 11ish and plan on cooking for hopefully 4 hours. What I'm worried about is the temp getting too high.
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Ragoo
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9:29a, 11/23/14
this has to be the most pathetic thread on the internet. WHO THE **** SMOKES ONLY A CHICKEN? The only time chicken hits my smoker is when I have people over that cannot eat beef or pork.
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histag10
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In reply to boboguitar • 9:30a, 11/23/14
quote:
Not putting BBQ on before its cooked.

I will be moving on to pulled pork, brisket, etc. but this is literally my first time smoking. I wanted to try something easy and if I ruin it, cheap(the whole chickens are .99 at tom thumb right now).

I have 2 in brine that have been in the fridge since last night. I will be putting them on the smoker around 11ish and plan on cooking for hopefully 4 hours. What I'm worried about is the temp getting too high.



This is why you check it every 20 minutes or so. Beer helps

Oh, my best advice is cook something else. Bbq chicken and grilled chicken are great, but if you don't know what you are doing, smoked chicken can get really dry
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Ragoo
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9:34a, 11/23/14
if he is smoking it whole he does not need to check is every 20 minutes. he needs to make sure his smoker doesn't get over 220-250F and let it sit but I wouldn't smoke it whole and wouldn't go longer than about 2.5-3 hours.
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Chickenhawk
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In reply to G.I.Bro • 9:50a, 11/23/14
quote:
Half full can of beer up its ass
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lotsofhp
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9:51a, 11/23/14
Not sure why yall are being so hard on bbq chicken. I love a good smoked chicken with a rub.

Guess no one on here has ever had a dry brisket...
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CharlieBrown17
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In reply to HossAg • 10:00a, 11/23/14
quote:
quote:
Smoked leg quarters is the way to go.
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B-1 83
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In reply to boboguitar • 11:37a, 11/23/14
quote:
Not putting BBQ on before its cooked.

I will be moving on to pulled pork, brisket, etc. but this is literally my first time smoking. I wanted to try something easy and if I ruin it, cheap(the whole chickens are .99 at tom thumb right now).

I have 2 in brine that have been in the fridge since last night. I will be putting them on the smoker around 11ish and plan on cooking for hopefully 4 hours. What I'm worried about is the temp getting too high.
May be a bit long in the brine for chicken. I max mine out at about 6 or 8 hours. Sauce is fine - &@$# the haters - just do it during the last 45 minutes or so.
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mid90
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11:43p, 11/23/14
How did it turn out?
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