Whole chicken is coated in a simple mixture of olive oil, herbs and lemon juice (or BBQ) then cooked smoked low and slow, to create a perfectly seasoned crust to compliment the juicy interior infused with smoke. Only 10 minutes of prep time required!
Popular Smoked Chicken Recipes: Smoked Chicken Legs, Smoked Chicken Thighs and Smoked Chicken Wings.
Smoked Whole Chicken Ingredients
The only must have ingredient is the whole chicken itself and oil! All the other spices are optional. We have two favorite flavors to choose from:
Garlic Herb – Lemon, Italian seasoning and garlic.
BBQ – BBQ rub, or (Smoke Rub For Chicken) and Barbecue sauce.
Another flavor option? Herbes de Provence! Check out this Herbes de Provence Chicken recipe for the spice mix.
Timing
Wondering how long to smoke chicken? The smoke time will vary depending on the weight and shape of the bird you’re cooking along with other factors, such as outdoor weather (how cold or windy is it?), so it’s difficult to calculate an exact cook time.
Here’s two guidelines to utilize:
How long does it take to smoke whole chicken at 275°F?
It takes approx. 2-2.5 hours when maintaining a constant temperature between 250°F and 275°F.
How long does it take to smoke whole chicken at 375°F?
It takes approx. 60-90 minutes when maintaining a constant temperature between 350°F and 375°F.
How To Smoke A Whole Chicken
Full instructions for smoked whole chicken are in the recipe card, but here’s a quick overview so you know what you’re in for:
- Dry Brine the Bird (Optional) – For extra crispy skin, dry brine the bird with salt.
- Tie, Dry and Season the Bird – Remove the giblets, truss the legs and season away.
- Smoke – Carve out 2 – 2.5 hours cook time.
Internal Temperature
The bird is ready when the breast meat reaches 165°F and the thigh meat reaches 175°F. Make sure to take the temp on both sides of the bird, unless you’re cooking via a rotisserie. Use the lowest temperature of the two.
Also make sure the thermometer isn’t touching any bones as this will affect the reading.
Grill Temperature
The goal when making smoked whole chicken is to keep the ambient smoked chicken temp as close to 275°F as possible. If you’re opting to use a manual smoker aim to keep it between 250 – 275°F.
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Supplies
- Energy Source – The chicken will be on the grill for hours so make sure you stock up on your selected energy source: charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Thermometer – Always use a thermometer. Always. Our go-to digital thermometer is the Thermaworks Dot. It never fails.
- Water Bottle – Use it to spritz the bird while cooking. We use inexpensive spray bottles from Amazon.
Wood Recommendations
Wondering what wood to use to make for a flavorful whole chicken? There are quite a few that work well. Pecan is our favorite when smoking poultry. It lends a nice sweetness to the meat. Cherry wood and apple wood are great options as well.
For more options, check the list of “Best Wood For Smoking Chicken“.
Dry Brining
Like super crispy skin? The key is to dry brine the bird to help draw excess moisture out of the skin before cooking. It’s a simple process, but does take advance planning as it needs to dry brine for a minimum of 6 hours, up to 24 hours.
Check out the recipe card below for the “how to dry brine a chicken” instructions. To read up on the specifics of why this works, check out this informative dry brining article on the topic.
Tips From The Pitmaster
- You can replace the oil with butter, if you prefer, however the oil is what crisps up the skin.
- Prefer a spatchcock bird? Head over and learn How to spatchcock chicken.
- We always place a small bowl of water in the smoker when cooking for long periods, to help keep moisture in the meat.
- Make sure to spray the grill or rack prior to heating up, to ensure the chicken doesn’t stick to them.
- As with all chicken recipes, do not leave out at room temperature for more than two hours. If you have leftovers store in an airtight container in the refrigerator for up to 3 days.
- Use leftover bones and/or meat and make Instant Pot Bone Broth.
Side Dish Ideas
While you’re already using the smoker, why not throw on a few veggies to round out the meal? Here’s what we love serving next to poultry:
Smoked Potatoes
Smoked Mac and Cheese
Smoked Asparagus
Garlic Mashed Potatoes
Roasted Brussel Sprouts
Ensalada de Papa
Boiled broccoli is one of my favorites to make inside while the chicken is cooking.
Leftover Ideas
If you have leftover chicken, check out all our chicken recipes and soup recipes for ideas!
Drink Pairings
Wine – Syrah, Pinot Noir, Burgundy, Champagne
Smoked Whole Chicken
Equipment
Ingredients
- 4-5 lb whole chicken
- 1 lemon, zested and quartered
- 4 tbsp olive or avocado oil, divided
- 1 tbsp minced garlic
- 1½ tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp onion powder
Instructions
OPTIONAL SALT BRINE
- Up to 24 Hours Before Smoking: Pat dry the chicken with paper towels and generously rub salt on the skin. Transfer the uncovered chicken to the refrigerator and let dry brine for 6-24 hours.
PREP THE CHICKEN
- Remove the giblets and pat dry the chicken and truss the legs together with butcher twine. Tuck the wing tips underneath/behind the back of the bird so they don't burn, or tie them against the bird.4-5 lb whole chicken
- Zest the lemon and save the rest for another recipe, or quarter it and place the pieces inside the chicken cavity.1 lemon, zested and quartered
- Add the lemon zest, 2 tbsp of olive oil and the rest of the ingredients to a small bowl and stir to make a paste. Coat the chicken as evenly as possible, on all sides.4 tbsp olive or avocado oil, divided, 1 tbsp minced garlic, 1½ tsp Italian seasoning, 1 tsp salt, ¼ tsp onion powder, ½ tsp black pepper
COOK THE CHICKEN
- Pre-heat the smoker to 275°F. Add the wood chips and place the chicken, breast side up, on the smoker rack.
- At the 45 minute mark, rotate the chicken (for even cooking) and spray with extra cooking oil (or use a basting brush, but go light!) to help crisp up the skin.
- At the 1.5 hour mark, rotate the chicken (for even cooking) and spray with extra cooking oil (or use a basting brush, but go light!) to help crisp up the skin. The temperature of the breast should be around 140°F and the temperature of the thigh should be around 150°F.
- Around the 2 hour mark, the thickest part of the breast should be 165°F and the thickest part of the thigh should be 175°F. Keep smoking until the thermometer registers these temperatures.
- Remove the chicken and let it rest for 10-15 minutes before carving.