By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Poultry Recipe
Smoked Whole Chicken
The best starting point for any backyard cook. Whole bird, simple seasoning, higher heat for crispy skin and clean smoke.
Cook Time3-4 hrs
Pit Temp275–300°F
Serves4-6
Skill LevelBeginner
Ingredients
- 1 whole chicken (4-5 lbs), patted completely dry
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Cherry or pecan wood chunks
Method
- Pat the chicken dry inside and out with paper towels. Surface moisture kills crispy skin.
- Rub olive oil or softened butter over the entire bird, including under the breast skin if possible.
- Mix dry seasonings and apply evenly over the whole bird.
- Set the pit to 275–300°F. Higher heat than beef cooks produces much better skin texture.
- Place the chicken directly on the grate, breast-side up.
- Smoke with cherry or pecan wood until breast reads 165°F and thigh reads 175°F. About 3-4 hours.
- Rest uncovered for 10-15 minutes before carving. Do not tent with foil or the skin will soften.
Mr. B's Pitmaster Notes
For the crispiest skin, dry brine the chicken uncovered in the refrigerator for 4-24 hours before cooking. The dry surface crisps far better than a bird cooked straight from the package.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.