This home-style smoked whole chicken is flavorful, juicy, tender, and better than any rotisserie chicken that you can buy! It’s smoked slowly till perfection, infused with the best smoking flavor for a great-tasting and economical family meal.
If you love BBQ but are in a hurry and can’t wait 8, 10, or 14 hours to make a BBQ, don’t worry! It’s easy and takes less time to smoke a chicken than a brisket or chuck roast.
If you follow my ‘low and slow’ smoking method and read throughout my tips, you will get an incredibly moist and flavorful chicken that is never dry or tough, with gorgeous crispy skin! So let’s get started!.
Check out my other smoker recipes! Recently I’ve made smoked bologna and smoked chicken wings too!
If you’d rather bake or grill your whole chicken, check out my recipe for making Chicken Under a Brick.
There’s nothing fancy about how I smoke a whole chicken; we’re just going to let it smoke naturally. We’re just gonna take the chicken out of the package, season it, and throw it on the smoker!.
Did you know that you can smoke chicken wings too? They are totally delicious and fast!
You can add flavor to a cheap cut of meat and make it taste great by smoking a chicken. What about the time it takes to smoke a whole chicken? That depends on the size of the chicken, the temperature, and the way it is smoked. This complete guide will tell you everything you need to know about how long to smoke a chicken until it’s done.
Average Smoking Times for a Whole Chicken
On average smoking a whole chicken takes
- 1.5 – 2 hours at 300°F
- 2.5 – 3 hours at 275°F
- 4 – 5 hours at 225°F
The most important factor determining smoking time is the internal temperature, not the time. Chicken should reach:
- 165°F in the breast
- 175°F in the thighs and legs
Using an instant read thermometer to check temperature is crucial. But the times above provide a rough estimate of how long to expect for smoking a whole chicken based on smoker temperature.
Smoking Time Per Pound
A general rule of thumb is to estimate 45 – 60 minutes of smoking time per pound of chicken
So for a
- 3 lb chicken, smoke for 135 – 180 minutes (2 – 3 hours)
- 5 lb chicken, smoke for 225 – 300 minutes (4 – 5 hours)
Again, checking temperature rather than going strictly by time is best. But per pound estimates help give you an idea of what to expect.
Factors That Affect Smoking Time
What makes a big difference in how long it takes to smoke a whole chicken?
1. Size of the Chicken
The larger the chicken, the longer the smoking time. A 3 lb chicken might only need 2 hours, but a 6 lb bird might need 4. Estimate 45 – 60 minutes per pound.
2. Smoker Temperature
The lower the temp, the longer the cook time. Chicken can be smoked between 225 – 375°F. Lower temps like 225°F mean a slower cook.
3. Smoking Method
Spatchcocking, or flattening the chicken, reduces cooking time. And using a rotisserie setup also decreases time. More on methods below.
4. Brining
Soaking the chicken in a saltwater brine adds moisture but can extend smoking time.
5. Bone-In vs Boneless
Boneless cuts like chicken thighs will cook faster than bone-in chicken.
Tips for Smoking Chicken
Here are some useful tips when smoking chicken:
- Spatchcock the chicken for quicker, even cooking
- Cook between 225 – 375°F
- Use a sweet fruit wood like apple, cherry, or pecan
- Dry the skin and apply oil for crispiness
- Cook to 165°F breast/175°F thighs
- Let rest 10 – 15 minutes before serving
Spatchcocking, also called butterflying, is highly recommended. It flattens the chicken for quick, even cooking. Simply use kitchen shears to cut out the backbone and flatten the bird.
Mild fruit woods like apple and cherry add nice flavor without overwhelming the delicate chicken. And drying the skin and applying oil helps get it crispy when smoking.
Different Smoking Methods
There are a few different ways you can smoke a whole chicken with varying cook times:
Rotisserie Smoker
A rotisserie smoker uses a rotating spit to slowly rotate the chicken while infusing flavor. Cooking time is reduced to about 1 – 1.5 hours since the chicken cooks evenly.
Electric Smoker
An electric smoker provides a constant, even temperature. Whole chickens can be smoked in electric smokers in the times listed above based on size and temperature.
Kamado Smoker
Ceramic Kamado grills like the Big Green Egg can also be used for smoking. They hold heat well for low and slow smoking. Expect similar times as an electric smoker.
Pellet Smoker
Pellet grills use wood pellets to produce smoke and are very convenient for smoking. A whole chicken can be smoked in a pellet grill in 2 – 3 hours at 275°F.
Offset Smoker
Traditional offset smokers with a side firebox are common for smoking. Cook times will be in the above ranges based on temperature control.
Step-By-Step Guide
Follow these simple steps for smoking a whole chicken:
1. Prep
Remove giblets, rinse chicken, and pat dry. Spatchcock if desired.
2. Season
Coat all over with olive oil then add your favorite rub or seasoning.
3. Preheat Smoker
Get your smoker up to temp, 225 – 375°F. Add wood chunks or chips.
4. Smoke
Place chicken directly on grill grates skin-side up. Insert thermometer probe into thickest part.
5. Check Temp
Maintain temp of smoker. Check chicken after first hour, then every 30 minutes until done.
6. Rest and Serve
Rest smoked chicken 10 – 15 minutes before slicing and serving.
And that’s really all there is to it! With the right technique, smoking a delicious whole chicken is easy.
Frequently Asked Questions
What’s the fastest way to smoke a chicken?
Spatchcocking and using a rotisserie setup will reduce smoking time. Cooking at a higher 375°F temp will also speed things up.
How long per pound do you smoke chicken?
Estimate 45 – 60 minutes per pound as a general rule when smoking chicken.
What temperature do you smoke chicken?
The optimal temperature for smoking chicken is between 275 – 375°F. Lower temps work but increase time.
How do you keep chicken moist when smoking?
Brining, spatchcocking, and cooking to proper internal temperature prevents drying out. Avoid oversmoking.
What wood is best for smoking chicken?
Fruit woods like apple, cherry, and pecan give nice mild flavor. Avoid heavy smoke like hickory.
How Long to Smoke a Whole Chicken
It depends on the size of your chicken. It usually takes about two to three hours to cook a four-pound chicken, but you have to keep an eye on it to make sure it reaches 165°F.
It takes about 30 minutes for every pound of chicken to cook at 275°F, so do the math and keep an eye on the chicken! If it browns too quickly and the meat inside is still cold, you can cover it with foil.
If you have one of these fancy electric meat stainless steel probes that come with a wire, they work much better as you won’t have to keep opening the smoker to check the temperature and you can always monitor the temperature.
How to Prep a Whole Chicken
Prepping a whole chicken is easy, here’s what you need to do:
- IF YOU HAVE TIME, you should always brine the chicken for up to 24 hours in a dish of salt and water. It’s not necessary to brine your chicken, but it makes sure it’s juicy, tender, moist, and well-seasoned. When I want to smoke or roast chicken ahead of time, I brine my chicken (try my simple chicken brine recipe). If there’s no time, I just skip this step.
- If your chicken comes with giblets, take them out and throw them away. Then give your chicken some time to warm up. I leave mine on the counter for 20 to 30 minutes.
- Rub some olive or cooking oil on the chicken with paper towels to dry it off. This will add some flavor and help the seasonings stick to the chicken.
- Season the chicken well. To keep things simple, I only use SPG, which stands for salt, pepper, and garlic powder. This seasoning is also known as “stone house seasoning.” If you have a shaker, use it! Season the bird from all sides by dusting it from a good height, and don’t forget to put a good coating under the wings and in the center of the bird.
- You can add a second layer of seasoning to the chicken if you want to make it taste even better. You can use a BBQ rub or any other spice rub you like.
- Use butcher twine to truss or tie the legs together. This will make sure that everything cooks evenly and the legs don’t burn. It also makes a better presentation.
- So the tips of the wings don’t get burned, tuck them under or behind the bird’s back. We don’t always remember to do this, but try to do it!
