Smoking A Fryer Chicken: How Long Should You Smoke It?

Smoking a whole fryer chicken is a great way to infuse your chicken with flavour and create a juicy, delicious, and affordable meal. The process can take anywhere from one to four hours, depending on the size of the chicken, the temperature, and the desired final product.

To get started, you'll need to prepare your chicken by removing any giblets, patting it dry, and coating it with olive oil and your chosen seasoning or dry rub. Then, you'll smoke the chicken at a low temperature of around 225-275 degrees Fahrenheit for about an hour. After this initial smoking, you can choose to increase the temperature to 350-375 degrees Fahrenheit to finish the chicken and crisp up the skin. The total cooking time will depend on the internal temperature of the chicken, which should reach 160-175 degrees Fahrenheit in the breasts and thighs.

So, if you're looking to create a tasty, smoky, and juicy fryer chicken, be prepared to set aside a few hours for the smoking process, and don't forget to season your chicken generously!

Characteristics of Smoking a Fryer Chicken

Smoking a fryer chicken at 225°F for 2 hours

Preparation:

First, ensure your chicken is fully thawed and remove any giblets from the cavity. Pat the chicken dry with paper towels and coat it with olive oil. This will help the seasoning stick to the chicken and enhance the flavour. You can also add a layer of olive oil to the outside of the chicken to keep the skin moist and prevent it from drying out during smoking.

Seasoning:

Now it's time to season your chicken! You can use a dry rub or a wet rub. For a dry rub, create a mixture of salt, onion powder, garlic powder, dried oregano leaves, turmeric, ground black pepper, ground ginger, ground cumin, and coriander. Generously apply this mixture all over the chicken, making sure to get into every nook and cranny.

If you prefer a wet rub, make a garlic butter rub by mixing softened butter with minced garlic, salt, and ground black pepper. Rub this mixture all over the chicken, including under the skin.

Trussing:

Use kitchen or butcher twine to truss the chicken. Tie the legs together and tuck the wings to keep the bird compact during cooking. This ensures even cooking and helps prevent the wings from burning.

Smoking:

Preheat your smoker to 225°F. Place the chicken on the smoker, breast side up, and close the lid. Smoke the chicken for approximately 2 hours. Keep in mind that the smoking time may vary depending on the size of your chicken and the consistency of your smoker's temperature.

Checking for Doneness:

The best way to determine if your chicken is done is by using an internal meat thermometer. Insert the thermometer into the thickest part of the breast. Your chicken is ready when the internal temperature reaches 160-165°F for the breasts and 170-175°F for the thighs.

Resting:

Once your chicken reaches the desired internal temperature, remove it from the smoker and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and results in a juicier, more flavourful chicken.

Carving and Serving:

After the resting period, you can carve your smoked chicken and serve it. Smoked chicken goes well with various sides, such as mashed potatoes, macaroni cheese, roasted green beans with bacon, or a refreshing green salad.

How to prep a fryer chicken for smoking

Defrost and Remove Giblets

If your chicken is frozen, be sure to defrost it completely. Then, remove any giblets from the chicken cavity.

Spatchcock

Spatchcocking is a crucial step in ensuring your chicken cooks evenly. To spatchcock your chicken, use a sharp pair of kitchen shears to cut along both sides of the backbone, from tail to neck. Remove the backbone and turn the chicken over to its breast side. Spread apart the back and gently press down on the breast until the chicken lays flat. Pull the legs outward and tuck the wing tips under the bird or remove them.

Brine (Optional)

Brining your chicken is an optional step, but it will make your chicken moist, tender, and full of flavor. To make a basic brine, use 1/2 cup of salt (or 1 cup of kosher salt) for every gallon of liquid. You can use water, broth, juice, or beer as your liquid, but be wary of the salt and sugar content if you use juices or cooking wines. You can also add herbs, vegetables, and spices to your brine. Submerge your chicken in the brine and leave it in the fridge for at least one hour or overnight.

Dry Brine (Optional)

Another option is to dry brine your chicken. To do this, simply salt the chicken and let it sit in the refrigerator. The salt will dissolve and absorb into the skin, helping to create a crispy exterior.

Season

Start by rubbing oil on both sides of the chicken. Then, apply your preferred dry rub on both the underside and skin side, as well as inside the cavity. You can buy a pre-made dry rub or make your own. Let the rub sit until the seasonings are absorbed into the oil.

Truss

Use butcher's twine to tie the legs together. This will help keep the bird compact for even cooking.

How to smoke a fryer chicken on a pellet grill

Preparation

Firstly, remove any giblets from the chicken and pat it dry with paper towels. Then, coat the chicken with olive oil and season with poultry seasoning inside the cavity and on the outside. Place the chicken in the refrigerator for at least four hours before smoking.

Smoking the Chicken

Preheat your pellet grill to between 180-250°F. Stuff the chicken cavity with lemon, onion, garlic, and herbs like thyme or rosemary. Tie the legs together with butcher's twine and tuck in the wings to promote even cooking. Place the chicken on the grill, breast-side up, and smoke for one hour.

Finishing the Chicken

Increase the temperature of your pellet grill to 350-375°F and continue cooking until the internal temperature of the thickest part of the breast reaches 160-165°F. This will take approximately another hour, but start checking the temperature after 20-30 minutes.

Resting the Chicken

Remove the chicken from the grill and let it rest for 15 minutes before carving. The internal temperature will continue to rise to 165°F while the chicken rests.

Tips

• Brining the chicken overnight before smoking will make it more moist, tender, and flavourful.
• Spatchcocking the chicken (removing the backbone and flattening it) will reduce cooking time and promote even cooking.
• For extra crispy skin, smoke the chicken for about an hour and then increase the heat to roast it until the skin is crisp.

How to get crispy skin on a smoked fryer chicken

Smoking a whole chicken is a great way to infuse your chicken with a ton of flavour. However, the skin can often turn out rubbery and soft instead of crispy. Here are some tips to ensure your chicken skin turns out crispy and delicious.

Dry the Skin

One way to ensure crispy skin is to pat the chicken skin dry with a paper towel before cooking. You can also place the chicken on a rack in the fridge for about an hour before smoking to allow the skin to dry.

Cook at Higher Temperatures

The ideal temperature to cook your chicken is around 275 °F – 375 °F (135 °C – 190 °C). As you decrease the temperature beyond this threshold, the skin will become rubbery. The chicken fat needs to be cooked into the meat, and that cannot happen when your temperature is very low.

Don't Wrap the Chicken in Foil

Aluminum foil creates an enclosed environment that traps moisture, leading to soft and rubbery skin.

Don't Soak the Chicken in a Brine

Soaking chicken in brine will make the meat soggy and the skin soft. Instead, try dry brining by applying salt to the chicken the day before. This will enhance the chicken's flavour and prevent the skin from turning rubbery.

Spatchcock the Chicken

Spatchcocking the chicken will ensure that all the individual parts of the chicken are laid out on a flat surface, cooking evenly and reducing the chances of rubbery skin.

Use a Cooking Grate

When cooking the chicken, use a cooking grate that will allow air to flow. This will prevent the chicken from cooking in its juices and leaving the bottom dry and rubbery.

Let the Chicken Rest

Finally, let the chicken rest for at least 10 minutes after removing it from the smoker. This will allow the chicken to absorb its juices and result in a juicier, less rubbery eating experience.

By following these tips, you can ensure that your smoked fryer chicken has delicious, crispy skin.

How long to smoke a fryer chicken at 350°F

Smoking a whole fryer chicken is a great way to add flavour and produce juicy, tender meat. The time it takes to smoke a chicken depends on the size of the bird, the temperature chosen, and the desired final product.

To get the best smoke flavour, set your grill between 180-250°F. For a crispier skin and a more well-done bird, you can then increase the temperature to 350°F.

For a 5-pound chicken, smoking at 250°F for an hour and then finishing at 350°F will take around 2 hours and 15 minutes. A smaller, 4-pound chicken will take around 1 hour and 45 minutes, while a larger, over 5-pound chicken will take around 2 hours and 30 minutes.

It's important to note that these times are just estimates, and the actual cooking time may vary depending on the specific conditions. The best way to ensure your chicken is cooked properly is to use a meat thermometer to monitor its internal temperature. The chicken is ready to be removed from the grill when the internal temperature reaches 165°F.

Additionally, preparing the chicken properly before smoking can improve the flavour and texture. Brining the chicken or using a dry rub can add moisture and enhance its taste. Trussing the chicken, or tying the legs together, ensures even cooking and a compact bird.

Frequently asked questions