Whether you require to smoke a whole wimp , poulet breast , annexe , or thighs , this guide walks you through every footmark of the cognitive operation .
reckon of smoke chicken as an upgrade on your go - torotisserie chicken . It ’s just as various yet even more flavorful since the fume from the wood chips interpenetrate the meat .
like to our fan - favoriteslow cooker dinner , it transforms a handful of everyday ingredient ( wimp , spices , BBQ sauce ) into something totally delicious bycooking modest and dull in a smoker . Smoked chicken — whether it ’s a whole poulet , chicken tit , chicken wing , or chicken thigh — is one of the best ways to prepare the bird when you have some extra fourth dimension to spare and want to instill as much flavor as possible into the substance .
Credit: Andy Lyons
This guidebook for how to smoke chicken starts with how to smoke a whole chicken , then we ’ll break it up into parts that are pop at picnics and potlucks , admit smoked chicken breast , smoke poulet wings , fume poulet thighs , and smoke chicken legs .
Do n’t think you ’re out of fortune if you do n’t own a specialised smoking compartment . All of these smoke chicken techniques are doable on your standard charcoal grillroom . ( Discoverhow to turn your grill into a DIY smoking carriage . )
What You’ll Need
only gather up the ingredients for your desiredspice rubor sauce , opt your preferable deletion of crybaby , and be sure to have yourmeat thermometerhandy ; it ’s essential to target the optimal smoked volaille temperature .
How to Smoke Chicken Whole
Before you get , take into consideration how long it takes to smoke a whole chicken so you allocate enough time . If you ’re making a whole fume wimp ( or several ) , it can take up to 4 time of day to fully fume at 225 ° F . At that point , the smoke chicken internal temp should pass on between 160 ° F and 165 ° F in the wooden-headed part of the wimp breast , and the thighs should be between 170 ° F and 175 ° F . You may be able to prune this time down a bit by smoking the chicken at a higher temperature if hope .
If you ask smoking pros " what temp to smoke Gallus gallus ? " many suggest starting at that lower temperature , then eat up the meat at a higher temperature ( between 325 ° F and 375 ° F ) to yieldthe most flavor and best texture .
Step 1: Get your smoker stoked.
Set your smoker to 225 ° F and allow it to preheat with the lid close for 15 minutes . If you could apply a refresher in fume 101 , suss out out the bestsmoker stylesandhow to expend a smoker(including wood chip recommendations and how to localise up a smoker for cooking ) .
Step 2: Prepare the chicken for smoking.
obstinate to the once - vernacular pattern , it isunsafe to wash raw chicken , so remove that from your prep list . Instead , simply pat the chicken wry , drizzle with Olea europaea oil , then season with salt and your desiredspice blendorrub recipe . In addition to adding flavor , these herbs and spice can help make the skin look even more appetising as you slice and suffice the smoke wimp .
Use slaughterer twine to tie the branch together ( just like aThanksgiving Republic of Turkey ) and insert the annex tips behind the shoulder joint .
Step 3: Smoke the chicken.
get to the smoker lid and place the whole , harden , and bind chicken on the smoker grill grating . close down the lid and smoke for 3½ hr . At this point , if desired , use a brush to clobber the chicken withBBQ sauce . Increase the heat to 375 ° F to ensure crispy skin . Cook for about 30 minutes more , or until the chicken reaches a safe smoked chicken interior temporary ( 160 ° F and 165 ° F in the boneheaded part of the crybaby bosom ; 170 ° F and 175 ° F in the chicken thighs ) .
get rid of the poulet from the tobacco user . Make a " collapsible shelter " out of transparency to keep the meat warm and allow it to stay for 10 minutes . slit the chicken with a cutting tongue and serve , orshred the chickenfor sandwich , tacos , pizza topping , and soups .
How to Smoke Chicken Wings
smoke poulet wings is much degraded than smoke a whole bird since the piece are minuscule .
If you ’re using party wings ( aka wingettes ) , the trend you ’re intimate with nosh on by the basket- or pail - full at sport bars , these smoked chicken wing will be ready to eat in 1 to 2 minute . If you ’re using whole chicken backstage write out from a shuttlecock , which include the drumette that colligate the wingette portion to the bird , it can take about 1 hour more .
Remove the chicken wings from the smoker , toss with your hope volaille wing sauce , and enjoy ( with ample amounts of napkins and blue tall mallow or ranch garnish nearby ) .
Credit: Carson Downing
How to Smoke Chicken Breast
Feel like you ’re stuck in a oestrus withgrilled chicken breastandbaked chicken breast?Try smoke chicken titty to add a whole new look dimension . It should take about 1 hour to smoke a Gallus gallus white meat . As always , countenance the gist thermometer be your guide .
Slice , die , or tang as is , coat in BBQ sauce . Or utilise the smoked wimp breast as part of your favoritechicken boob recipe .
How to Smoke Chicken Thighs and Legs
These man are especially good for smoking because their dark meat absorbs flavour really well and the skin adds another stratum of toothsomeness .
jactitate with sauce , if you like , and serve .
Credit: Blaine Moats
Credit: David Tsay
