Cooking times and temps for 4 whole chickens

Arkansas Hawg · Joined: 05 Sep 2008 Posts: 2

I have a relatively inexpensive Royal Oak offset smoker and need some advice on cooking times and temps, and any basic dos and don'ts for 4 whole chickens. I've never smoked whole chickens before. Any suggestions would be appreciated.

lantern · Posted: Sep 05 2008 Post subject:

What are their weights? If they are around 4-5 pounds look for them to take anywhere from 2.75 to 4 hours, but ALWAYS go by temp. 160-165 in the breast and 175-180 in the thigh. I usually take mine off when the inner thigh is around 169-171 and let it rest. It will climb to around 176ish while it rests.

I really like to brine my whole chickens when I smoke them. Makes them juicy as all get out and really gives you some room for error as far as the dreaded DRY BREAST MEAT goes.

But if you keep your meat temps around 169-171 at the thigh when you pull them the breast should still be nice as juicy either way.

lantern · Posted: Sep 05 2008 Post subject:

Dang, almost forgot. To get crispy skin you'll have to either keep you temps around 300-325. Or 250 for the whole cook and then at the end crank her up to 350 or so to crisp the skin. If you crisp at the end DON'T do it after you get the inner thigh to 170. Do it when the thigh hits about 155ish and then take it off at about 169-171

Also, how do you run your smoker. Chicken takes smoke like crazy so be careful with the thick white or black smoke. You can have something that'll have you belching smoke for days really quick if you're not careful.

Have fun! Whole chicken is my favorite way to smoke yardbird.

Also, I dig maple wood with chicken, but oak, pecan, apple,apricot, peach and other fruit woods work well. I'm not that big of a fan of hickory with chicken just because I think it makes it taste like ham or bacon. Pecan does too, but to a smaller extent.

Serial Griller · Posted: Sep 05 2008 Post subject: Whole Chicken

I usually do bwhole chickens using chicken roasters instead of a beer cans. But beer cans work too.
I mix a garlic/herb/ butter paste and rub it under the skin.I rub more on the skin and dust it with a rub inside and out.
I pour beer, or gingerale, Dr. Pepper..what ever you want in the chicken roaster tube. Put the roaster or beer cans in a 9" cake pan to catch the drippings for later and saves on clean-up. I start my Traeger and set it at 325'
It pretty much is done in 1-1/2 hours and the breast temp is 155-160'
If you want the skin crispy crank up the heat the last 20 minutes or so..what ever works for your smoker.
Take it off and foil it and rest for 20 minutes..... You'll have the firmest breasts and the juiciest thighs! Laughing

Jon
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Cal-B-Que · Posted: Sep 05 2008 Post subject:

Butterfly them and about 2.5 hours at 250; I keep them near the firebox side of my offset to crisp them up and angle the legs /thighs at the firebox since they take longer to cook. There tends to be al ot of said about not smoking chicken because the skin will be rubbery. I have never had this problem with my method. By the way, i also recommend brining it.

Arkansas Hawg · Joined: 05 Sep 2008 Posts: 2

What are your brining methods?

Slobberin' Hog · Joined: 23 Feb 2008 Posts: 20 Location: K.C. MO

Spatchcock them and keep them towards the hotest side of your smoker. We start with skin side down are able to finish in about 2.5 or 3 hours.
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Fitz · Posted: Sep 06 2008 Post subject:

I'm with Slobberin. Spatchcok them and for me 3-4 hours. I also like to keep them simple with just olive oil, salt and pepper. Smoke gives them a great taste and they are always juicy.
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Jeff T · Posted: Sep 06 2008 Post subject:

Here is a list of brining methods.
http://www.cookshack.com/brining-101
I usually just use a simple brine & "maybe" add some garlic, onion & pepper.
Here is how to spatchcock or butterfly a chicken...
http://www.nakedwhiz.com/spatch.htm
http://www.virtualweberbullet.com/butterflychicken.html
"Spatchcock" term is thought to have originated in 18th century Ireland means "to butterfly"
I always do them that way it cuts cooking time a little & makes for a unique presentation at the table. Recommended if you have the time. Wink

Here is one at sauced up i did a while back with a few extra pieces of thighs. Turned out stupid good.

Serial Griller · Posted: Sep 06 2008 Post subject: Whole chicken

Jeff,
Man That chicken looks delicious.Great color on the skin.
Rick Bayless has a spatchcock chicken recipe in his book..it's called Roadside Chicken.
My hasty-Bake is on the way and spatchcock chicken will be one of the first recipes I'll try.Thanks for the pics.
Jon
_________________
"That woman was out of my league...she bowled on a different night!

LGE BGE
Small BGE
Traeger Lil Tex
Weber Kettle 22.5"
Hasty-Bake Legacy
Weber Spirit E-320