Slow smoking a whole chicken

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Race5
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Slow smoking a whole chicken

Postby Race5 » Wed Jul 30, 2014 10:02 am

Ok, I am a newb and a rook! Let's get that out of the way because I am sure this may be a stupid or already asked question. :deadhorse:

Is it smart/difficult/dumb/impossible to slow smoke a whole chicken on a heavy steel pit? Mine is a 6' x 24" that seems to run at 250 to 275 almost on it's own. Have done multiple Briskets (good ones and destroyed a few). Even though I don't care for ribs :dont: the wife and kids say mine are pretty darned good (3/2/1).

After doing alot of reading on here I know about diff temps for the boobs and the thighs. Don't want to turn the boobs to leather or serve bleeding thighs to the wifey and kiddos.

Normally fire up wth a lil coal the use Oak for the main heat and have some Mesquite / Hickory and Apple for flavoring. Have done 4 or 5 turkeys for Thanksgiving 8 or 9 years back with very mixed results (generally a mustard wipe then a chachere's rub). Burnt one and bleed a couple.

Just some thoughts from you guys. Is this for a rook to try or should it be left to the vets? :oops:
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Re: Slow smoking a whole chicken

Postby k.a.m. » Wed Jul 30, 2014 10:59 am

At the temps you are cooking at sure it is possible. I would brine the bird first though. I have done my fare share of whole birds on a can, I don't waist beer I just use water. I also seal up the neck cavity with a big onion wedge to help lock in the juices.
You can also spatchcock the bird and lay it bone side down on the grate.
Use a simple brine of 1 cup Kosher salt, 1/2 cup white sugar to one gallon of water. Brine the bird for 10 to 12 hours.
I hope this helps. :D
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Re: Slow smoking a whole chicken

Postby Swamp Donkeyz BBQ » Wed Jul 30, 2014 11:26 am

+1 on the spatchcock. Lay the bird with the thighs facing the hot end of the pit too.
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Re: Slow smoking a whole chicken

Postby All_Grilla_No_Filla » Wed Jul 30, 2014 12:15 pm

Swamp Donkeyz BBQ wrote:+1 on the spatchcock. Lay the bird with the thighs facing the hot end of the pit too.


What he said! :goof:
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Re: Slow smoking a whole chicken

Postby dub' » Wed Jul 30, 2014 12:18 pm

+1 more on the spatchcock. My doog loves crunchin'
them raw backbones or you can make stock with.
I like low&slow smoked chicken-just don't plan to eat the skin
(think black innterube)
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I think it is then best off of the bone=makes awesome salad,tacos,etc.
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Re: Slow smoking a whole chicken

Postby riseabove50 » Wed Jul 30, 2014 12:20 pm

+1 for brining. have yet to try spatchcock method but it's on my list. the beer/soda can does work but not a whole lot of difference in my opinion.
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Re: Slow smoking a whole chicken

Postby Race5 » Wed Jul 30, 2014 12:26 pm

Thanks guys.
Hot end of the pit or center? Also, any guess on cooking time or just probe for temp?
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Re: Slow smoking a whole chicken

Postby egghead » Wed Jul 30, 2014 12:38 pm

+1 on brining, if it for just 4 hours but 10-12 mo betta

On a can works or spatchcocked works mightyfine

Your skin is going to be rubbery smokin at 250-275. I wouldn't cook below 350 - mine hit the grid at 400.
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Re: Slow smoking a whole chicken

Postby Boots » Wed Jul 30, 2014 2:41 pm

I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture. I rotate the bird every 30 minutes to an hour for even cooking, and put it in the center of the pit unless running a hotter temp, then it goes in the cool end. We do splits for comps or friends as well, similar method.

Good hunting !
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Re: Slow smoking a whole chicken

Postby All_Grilla_No_Filla » Wed Jul 30, 2014 9:04 pm

Boots wrote:I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture. I rotate the bird every 30 minutes to an hour for even cooking, and put it in the center of the pit unless running a hotter temp, then it goes in the cool end. We do splits for comps or friends as well, similar method.

Good hunting !


Now that's some good-lookin' chicken, Boots!
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Re: Slow smoking a whole chicken

Postby RWBTEX » Wed Jul 30, 2014 10:14 pm

Nice looking birds Mr. Boots
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Re: Slow smoking a whole chicken

Postby BluDawg » Wed Jul 30, 2014 11:29 pm

I spatchcock chickens. Turkeys I cut the connective tissue between the legs and the body then cut through the spine above the thighs so you have the breast & wings(white meat) and the legs connected by the piece of spine(the dark meat) seperate this allows you to pull each at the optimum temp. I cook all poultry 325-350.
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Re: Slow smoking a whole chicken

Postby ChileFarmer » Thu Jul 31, 2014 8:24 am

Boots, some fine looking chicken. That is some wonderful color. CF :D
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Re: Slow smoking a whole chicken

Postby Race5 » Thu Jul 31, 2014 8:32 am

I have done many a whole bird in my cookers, actually prefer the flavor and juicyness to split but just my personal taste. Recommend 225-250 for around 3 hours, +1 on the KAM method and I brine mine in a pilsner or lager beer with lemon and rub, and I try and shove a whole small onion or a slit granny smith apple and some fresh rosemary up in the bird for flavor and moisture.




KAM method?
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Re: Slow smoking a whole chicken

Postby k.a.m. » Thu Jul 31, 2014 11:56 am

k.a.m. wrote:I have done my fare share of whole birds on a can, I don't waist beer I just use water. I also seal up the neck cavity with a big onion wedge to help lock in the juices.

^^^^^^^^^^
This method. :D

Pretty birds Boots. :D I love that skin color. :D
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