Smoked Whole Chicken Recipe On A Small Offset Smoker

I love the flavor I get from smoking the chicken on my offset smoker. I like to use oak wood for smokey flavor that compliments my homemade seasoning salt just beautifully.

Ingredients:

3-4 lb whole chicken, organic preferred

1/4 c seasoned salt, following makes a good size batch

• 200 g fine grain sea salt

• 15 g ground dried porcini mushroom

• 2 g onion powder

• 2 g garlic powder

• 19 g T chili powder

• 19 g paprika

• 2 g coriander

• 3 g toasted cumin

• 9 g black pepper

• 2 g dried thyme leaves, crushed

• 1 g cayenne pepper

• 1 g turmeric

• 1/2 g dried marjoram, crushed

1 lemon

3 sticks fresh thyme

Tools needed:

Butcher’s twine

Scissors

Measuring cup

Cutting board

Sharp knife

Paper towel

Offset smoker or pellet smoker

Lump charcoal

Oak wood for flavor

How to make it:

Trussed whole chicken on sheet pan ready to go on the smoker.

Homemade smoked chicken is the best. I recommend investing in a smoker. Even a cheap offset smoker will give you a beautiful smoked chicken that you will love.

I recommend you truss the chicken for even cooking and for a presentable finish. Check out this post for instructions.

Cut lemon into quarters

Rinse off the chicken under cold running water. Dry the chicken inside and out with paper towel.

Season chicken an all sides generously. Toss some seasoning into the cavity along with the quartered lemon and thyme.

Truss the chicken.

Warm up your smoker to 225-250 degrees f. I warm up my smoker for at least 20 minutes before placing the chicken on. I use lump charcoal for the heat source and oak for smokey flavor. Smoke the chicken for 3 to 3-1/2 hours or until the deepest part of the breast and thighs register 165 degrees F. I have an oven safe thermometer that I set to go off once the chicken reaches the specified temperature.

Once the chicken is up to temperature, place chicken on a big plate, cutting board or sheet pan to cool and rest for about 20 minutes. Resting the chicken before carving is important for keeping the meat juicy as possibly. A long rest helps the juices relax and not be forced out from the heat of the meat.

Serve with a side of vegetables, crispy crushed potatoes with a side of bbq sauce. Check each highlighted text above for my recommendations.