Smoked Whole Chicken

Smoked ChickenI love my Char-Griller Smokin’ Pro Grill.
I love using my Char-Griller grill as a smoker. There is no flavor that is better than hickory smoked meat. It takes hours to smoke any meat but it is worth it.

How to smoke a whole chicken

The tools you will need are:

  • A grill (mine has a side firebox)
  • A water pan (you will never use this pan for anything else again so aluminum disposables are fine)
  • Lump hardwood charcoal
  • Hickory smoking chips

The ingredients are:

  • Whole chicken(s) (I can smoke up to 6 chickens at a time.)
  • 1 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp black Pepper
  • 1/4 tsp Chipotle pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

The mop

  • 1/4 to 1/2 cup Coconut oil (melted)
  • Honey
  • Black pepper

Grill Setup

Setting up your grill is easy. Fill the water pan with water and place it in the bottom of the grill. Start your charcoal in a charcoal chimney. Fill the chimney until it is full. Meanwhile place your hickory smoking chips in a bowl of water to soak. While your charcoal is burning and your hickory chips are soaking you can prepare the chicken.

Seasoning

Prepare the seasoning by mixing the salt, black pepper, chili powder, chipotle pepper, paprika and garlic powder in a small dish. Depending on how many whole chickens you smoke you may not use all of the seasoning mix or may require more. Wash and dry the chicken. Sprinkle the seasoning mix on it covering every side. You are not coating the chicken just sprinkling the chicken lightly.

Preparing The Mop

Go ahead and prepare the mop. The mop is what you use to keep the chicken from drying out and also making the outside skin crispy. Start with a 1/4 cup to 1/2 cup of coconut oil. Melt it in a pan and add a little honey about 1/2 a tsp then add a 1/4 tsp of black pepper. Once the ingredients for the mop are mixed pour it into a bowl and set it aside.

Smoking Your Chicken

By now your charcoal should be ashed over. Pour the charcoal in the side firebox and close the lid. Let the grill heat up to about 200 degrees and place the chicken, breast side up, in the grill. Then take a handful of soaked hickory chips and place them on the coals or, in my case, the side firebox grill grate just above the coals. It will start to smoke. Make sure you keep the grill around 200 degrees. You can adjust vents and add more charcoal to achieve that temperature. When the chips burn up just replace them with another handful. You will have to continually add more charcoal and hickory chips every so often so watch the grill temperature and how much smoke it is making.

Applying The Mop

Every two hours you want to apply the mop to the chicken. Slather it on the chicken without moving the chicken. Once the chicken has reach 180 degrees it is done.

Smoked whole chicken is good with sweet pepper rice.

For a spicier chicken add cayenne pepper to the seasoning mix.

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