How Long Do You Smoke Whole Chicken?

How long does it take to smoke a whole chicken at 225 degrees?

Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours.

How long does a whole chicken take in a smoker?

The cooking time will take anywhere from 2 to 5 hours to smoke a whole chicken. An average size chicken’s cooking time on a smoker will take about 4 hours but can vary due to a number of variables.

How long does it take to smoke a 5lb chicken?

Place the chicken in the smoker. Smoke for 3.5-4.5 hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. You will need to replenish wood chips during the cook time, so keep an eye on your smoker. Remove the chicken from the smoker and let it rest for 10 minutes.

How long do you smoke a whole chicken at 350 degrees?

How long does it take to smoke a whole chicken? This particular example was a 3.5 lb bird, and it was on 225 for about 1 hour, then about 45 mins at 350 degrees. Your chicken will vary based on various factors (exact size of your bird, exact temperature of smoker, fluctuations, etc.).

How long does it take to smoke a 6 pound chicken at 225 degrees?

1-1/2 to 3 hours

How long do you smoke a whole chicken per pound?

Smoking one 4-pound chicken will take about 3 hours or 45 minutes per pound. Before you put the chicken in the smoker, give it a good wash and trim off any loose fat and skin.

Do you flip whole chicken when smoking?

Depending on the style of smoker you are using, it is also advised to rotate the whole bird 180 degrees so both sides have equal time closest to the heat source in order for it to cook evenly.

How do you keep chicken moist when smoking?

Perfectly Smoked Chicken (Juicy & Tender) –

How long do you smoke a chicken at 225?

Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours.