In just a few hours you will be cutting into the most amazing smoked whole chicken you have ever had. With this easy recipe, learn the simple steps for smoking a chicken at 225° and just how long it takes. The foolproof timing delivers the best juicy tender meat & the crispiest skin.
This poultry recipe results in a flavorful bird without any extra oil or a ton of calories. It is low-fat, low-carb, gluten-free, & high in protein.
It has so much flavor thanks to a homemade dry rub that is sweet, salty, & mildly spicy. It is all you need for the tastiest chicken. For an easy no-fuss dinner pair it with a simple spinach salad.
Jump to:
- Ingredients for Smoked Whole Chicken
- How to Smoke a Whole Chicken
- How Long to Smoke a Chicken at 225°
- How to Check the Smoked Chicken is Done
- Serving Suggestions
- Is it Better to Smoke at 225° or 250°?
- Equipment Needed
- Storing & Reheating
- Top Tips
- FAQ
- More Easy Smoker Recipes
- What to Serve with Smoked Chicken
- How Long to Smoke a Chicken at 225°F
- Food safety
Ingredients for Smoked Whole Chicken
All you need is two ingredients for a wonderful tasting whole chicken. It is all about the right spice blend. I like to use my recipe for the Best Dry Rub for Chicken recipe. It is sweet, savory, spicy, & packs a flavor punch.
However, you can use any seasoning blend or rub. Try one that is store-bought & pre-mixed. I love anything by Kinders, especially their Buttery Poultry Blend.
Here are the ingredients needed to make a Whole Smoked Chicken:
- Whole Chicken - one around 4-5 pounds in size is typical for what is found in most grocery stores.
- Dry Rub - a great blend of spices & seasonings.
See the recipe card for quantities & full instructions.
How to Smoke a Whole Chicken
Smoking meat seems intimidating but it really is not that difficult. If you are syill learning, this simple recipe with just a few steps is the perfect one to build some confidence with.
Here are the easy steps for smoking a whole chicken in just a few hours:
- Start the Smoker
- Prep & Season the Chicken
- Smoke the Whole Chicken at 225°
1 - Start the Smoker
Whether you are using a propane/gas, charcoal, pellet, Traeger, or electric smoker, this recipe works for them all. We have a Weber charcoal smoker and love it. It is easy to use & is a great price compared to other models.
Whichever kind of smoker you own, prepare it to the manufacturer's instructions. You will want to get the heat to 225° before you add the chicken and that process can take some time.
I recommend starting your smoker about 4 hours before you wish to eat. This allows about 45-60 minutes for it to come to temperature before you start cooking. (Traeger or other electric wood pellet smokers preheat faster)
2 - Prep & Season the Chicken
If you are new to smoking, this recipe for whole smoked chicken is perfect for any beginner. No twine needed to tie up the legs. But, if you do want to learn how, follow these steps for how to truss a chicken.
Begin by removing any parts that are in the cavity of the chicken. Save them for another use or throw them away.
Next pat the chicken dry with a paper towel. You want the skin to be dry so the seasonings and spices stick. Plus it helps the skin gets crispy.
MAKE THE DRY RUB: Combine the brown sugar, herbs, & spices in my Best Rub for Smoked Chicken Recipe. The combination of salt, pepper, paprika, garlic, & more is fantastic.
Using your hands, pat the dry rub all over the bird. You want to cover all the chicken skin including under the wings & on the bottom. Press it on so it stays as much as possible.
3 - Smoke the Whole Chicken at 225°
Once the temperature gauge on your smoker is at 225°F, it is time to add the chicken. Place the entire chicken, breasts facing up, on the grate of your smoker.
Put the lid back on your smoker and let the magic happen. Do not open the lid until it is close to done and you need to check the meat temperature. No spraying vinegar or spritzing - EASY!
Make sure to maintain the heat in your smoker so it stays between 200-250° and as close to 225° as much as possible. I recommend checking it every 30 minutes minimum.
HOW TO MAINTAIN THE SMOKER TEMPERATURE: If you need to adjust it at times, try these steps to increase or decrease the temperature:
- Temperature too HOT; close any openings or flue damper.
- Temperature too COOL; open the damper or add more wood to the firebox.
How Long to Smoke a Chicken at 225°
Hint: The timing will depend on two things - how much the chicken weighs & how consistent the heat in the smoker is.
In general a 4-5 pound chicken smoking at 225° will take several hours. If the heat is maintained well, the whole chicken will take between 3 & 3.5 hours.
My recipe for Smoked Baby Back Ribs takes 4 hours so we like to do both at the same time. Simply put the ribs in the smoker an hour before the chicken.
This is a great way to feed a crowd on game day. Chicken & ribs together is a perfect pairing to offer guests. If you ask me, there is never too much yummy BBQ.
How to Check the Smoked Chicken is Done
Every home cook or pitmaster needs a good instant-read thermometer. I like a small inexpensive one that is accurate & fast, like this Instant-Read Meat Thermometer for Grilling. It works quickly so you don't lose a bunch of heat when you open the smoker to get a reading.
Place the instant-read thermometer into the thickest part of the thigh. It should read 165 °F (74 °C) when done. I also like to check the middle of breast too to be extra sure when it comes to chicken.
Serving Suggestions
Once it is ready, carefully remove the chicken from the smoker using heavy-duty grilling tongs. We prefer using heat-resistant gloves for grilling to grab anything off the smoker. They are also ideal for when you are setting up the smoker, adding wood to the firebox, or moving grates.
Place the chicken in a rimmed baking dish or pan. This will catch any juices. Tent it with foil loosely so it can rest for 15 minutes before cutting into it. This seals in the juices for the most tender smoked chicken.
Is it Better to Smoke at 225° or 250°?
When smoking any meat, poultry, or vegetable, the temperature is usually based on a range. Keeping the smoker close to 225° but in the range of 200-250°F is what you are aiming for.
There is no better temperature to be honest. It will affect how quickly the bird may be done. It will also change up how crispy and dark the skin on the whole chicken gets (higher temperature = more crispy & crunchy!)
Equipment Needed
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
- WEBER CHARCOAL SMOKER
- INSTANT-READ MEAT THERMOMETER
- HEAT-RESISTANT BBQ/GRILLING GLOVES
- CITRUS & BLACK PEPPER CHICKEN RUB
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Storing & Reheating
Place leftovers in a container with a lid. Store in your refrigerator for up 3 days or in the freezer for up to 30 days. Defrost in the refrigerator overnight to thaw out.
Serve cold chunks to make chicken salad for sandwiches or in an Arugula Salad with Leftover Chicken. Or add to my recipe for Butternut Squash Kale Salad for a protein boost. I also love it in my recipe for Pot Pie Soup.
The best way to reheat leftover smoked chicken is in the oven. Preheat your oven or toaster oven to 325°F. Place chicken in a roasting pan and add 2 tablespoons of chicken broth (or water) to the bottom of the pan. Cover with foil and heat for 10- 15 minutes per pound.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Start the smoker at least 4 hours before you want to eat.
- Be sure to pat the chicken dry so the skin will be crispy & the seasoning will stick.
- Maintain constant smoker temperature for best results.
- Use an instant-read thermometer to check for doneness.
- Let the smoked chicken rest before slicing.
FAQ
Depending on if you want to add sweetness or have a bold more robust flavor, different woods all work well. Here is what I recommend:
For a sweeter undertone, try maple or apple wood. For deep smoky flavors try hickory or oak. For a mild flavor (our preference for chicken) use pecan or cherrywood.
This recipe is super flavorful without any sauce. If you wish to add it, do so at the very end only.
Aim for the final 10-15 minutes, near when the internal meat temperature is around 155°. This way the sauce does not burn.
The secret to moist chicken is first and foremost all about NOT overcooking it. Make sure you check it near the end of the cooking time with the instant-read thermometer.
More Easy Smoker Recipes
Looking for other recipes like this? Try these other recipes made in the smoker:
What to Serve with Smoked Chicken
These are my favorite dishes to serve with any cut of smoked chicken:
How Long to Smoke a Chicken at 225°F
Equipment
- Smoker charcoal, wood, pellet, electric, propane, or gas works
Ingredients
- 1 4-5 pound whole chicken
- 3-4 tablespoons dry rub see link below for homemade recipe or use your favorite store-bought blend
Instructions
- Prepare your smoker according to the manufacturer's instructions. Start your smoker about 4 hours before you wish to eat - this allows for 45 minutes of smoker prep & preheating.
- Prep the chicken by removing any parts in the cavity. Pat the skin dry which helps the dry rub to stick & for crispier skin.
- Combine the seasonings & spices with the brown sugar if using the homemade dry rub recipe. (link below in recipe notes) Stir to mix in a small bowl. Skip this step if using premade dry rub or seasoning blend.
- Using your hands, pat the dry rub all over the bird. You want to cover all the chicken skin including under the wings & on the bottom. Press it on so it stays as much as possible.
- Once the smoker reaches 225°F (107°C), place the chicken on the smoker grate, breast side up. Close the lid and let the chicken cook in the smoker. No need to open the lid until it is close to done and you need to check the meat temperature. No spraying vinegar or spritzing - EASY!
- Maintain the heat of the smoker so it stays close to 225°F (between 200 -250° is ideal). If you need to adjust it at times, try these steps to increase or decrease the temperature:Temperature too HOT; close any openings or flue damper.Temperature too COOL; open the damper or add more wood to the firebox.
- A 4-pound chicken will take roughly 3 hours to cook at 225°F (107°C). Check the chicken for doneness around the 2 hour and 45 minutes mark. An instant-read thermometer should read 165°F (74°C) when it is done.
- Carefully remove the hot chicken from the smoker grate using sturdy BBQ tongs or heat-resistant smoker gloves. Place it in a rimmed dish or platter so that any juices stay in the plan. Tent loosely with foil and let it rest.
- After the chicken has rested for 15 minutes, place it on a cutting board to carve. Slice the breast and remove the wings and legs. Slice or dice the thigh meat under the chicken.
- Serve and enjoy immediately.
Food safety
When cooking with raw meat or chicken, proper food handling is very important. Follow these tips to ensure there is no spreading of bacteria & the chicken is cooked to safe temperature.
- Cook to a minimum temperature of 165 °F (74 °C) when checked with an instant read thermometer.
- Do not use the same utensils on cooked food, that previously touched raw chicken
- Wash hands after touching raw chicken
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Angela says
Yes, every smoker will vary with heat and cooking time. Plus the size of the chicken can cook faster than larger ones. I am glad the recipe worked for you and checking with the internal thermometer is key and one of my top tips!