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Easy Smoked Whole Chicken
A simple two-stage smoked whole chicken recipe that delivers deep oak smoke flavor, juicy dark meat, and perfectly crisp skin in under three hours. Only salt, pepper, and a smoker are needed.
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Cost Breakdown
Critical Success Points
- • Trimming the tailbone tip
- • Even 50/50 salt‑pepper seasoning
- • Maintaining 225 °F for the first 2 hours
- • Raising temperature to 325 °F for crisping
- • Checking internal temperatures (165 °F breast, 175 °F dark meat, 217 °F skin)
Safety Warnings
- • Always wash hands, utensils, and surfaces after handling raw chicken to avoid cross‑contamination.
- • Use heat‑resistant gloves when opening the smoker or handling hot trays.
- • Never leave the smoker unattended while at high temperature.
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