Smoked chicken isn’t readily available at shops. Learn how to make it yourself at home with the help of this recipe and Charbroil’s The Big Easy.
- 1 brined whole chicken, weighing around 1.5kg (3lbs)
- Salt and pepper
- Apple or cherry wood chips
- For a very basic brining method, check out my How To Brine Chicken article.
- Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
- Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
- Place the whole chicken at the bottom of the basket and place in smoker.
- Close lid and cook until the chicken’s internal temperature is 75°C (165°F). This takes about 90 minutes.
- Remove the chicken from the smoker and wrap the chicken in foil, letting it rest for about 20 minutes before eating.
- I’ve only tried smoked a whole chicken once and found that the undercarriage didn’t cook all the way through. So it’s worth starting with breast side down first and then turning the chicken over halfway through cooking.
- The second time round I opted to chop 2 whole chickens up instead and placing the portions in the two respective racks. Halfway through, I swapped the two layers to ensure even cooking and the results were fantastic.
- I preferred using the low setting because cooking meat can sometimes lead to rubbery/tough textures.
- The cooking might differ from the above because it depends on the size of the chicken and heat setting you use. For best results, use a meat thermometer!
- Category: Main
- Cuisine: American
- Serving Size: 1 serving
- Calories: 75
- Sugar: 18 g
- Sodium: 3791 mg
- Carbohydrates: 19.9 g
- Fiber: 1.4 g