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:
- Sprinkle a little salt on and inside the chicken.
- Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
- Place the chicken on the grill.
- Make sure the chicken does not cover the entire grill surface so that smoke can go out through the chimney.
- Insert 2 smoker measure spoon of wood pellets and 2 branches of rosemary or 2 garlic clove through the side opening.
- 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).
- 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.
