Whole Chicken

Duration of preparation:

60-85 Min

Level of difficulty:

easy

Materials:

  • Chicken (with skin) fresh or thawed, you can place it in warm water for 20 minutes to shorten smoking process
  •  Salt (coarse is recommended)
  • 3 oz. of wood pellets
  • 6 medium-sized rosemary branches or 3 garlic cloves

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Preparation:

  1. Sprinkle a little salt on and inside the chicken.
  2. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
  3. Place the chicken on the grill. 
  4. Make sure the chicken does not cover the entire grill surface so that smoke can go out through the chimney.
  5. Insert 2 smoker measure spoon of wood pellets and 2 branches of rosemary or 2 garlic clove through the side opening.
  6. Cook the chicken to 230-285 degrees Fahrenheit (not more then 300) for 65-80 minutes, until it is golden brown (no need to turn the chicken over during the smoking process).
  7. Every 20 minutes it is recommended to add 2 tablespoon of wood pellets and 2 rosmary brunches or one garlic clove.

Usage Instructions:

  • Temperature Control: Do not let the smoker's temperature exceed 340°F (170°C). Exceeding this temperature can dry out fish and reduce its juiciness.
  • Proper Assembly: Ensure the roof fully covers the smoker's body and that the majority of smoke go out through the chimney.
  • Initial Heating: Before using your smoker for the first time, preheat it to 250°F (120°C) for 30 minutes.

Usage Instructions:

Safety Precautions:

  • The smoker remains hot during use.  Always use protective gloves instead of bare hands.
  • Keep the smoker out of reach of children for safety.
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