American · Dinner · All year
Smoked Whole Chicken
4.6 · community
20m
Prep
150m
Cook
Med
Level
640
Energy
Low hickory smoke, then a hot finish for bite-through skin — the backyard bird that makes rotisserie taste like a rehearsal.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Whole Chicken — whole, 1.8 kg
Whole Black Peppercorns — cracked
4 steps
Method
1
Dry-brine with the salt overnight, uncovered. Next day, oil the skin and apply the rub everywhere.
720 min — timer available in cooking mode
2
Smoke at 120°C (hickory or apple) until the breast reads 68°C — about 2 hours for this size.
120 min — timer available in cooking mode
Why this works
Rubbery smoked-chicken skin is the classic rookie result. The fix is the next step — don't skip it.
3
Crank the smoker (or transfer to a 220°C oven) for the final 15–20 minutes, to 74°C in the thigh — the hot finish renders and crisps the skin.
18 min — timer available in cooking mode
4
Rest 15 minutes. Carve and serve with Alabama white sauce from the sauce library — the canonical pairing.
15 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Amber ale or a smoked porter if you're committed to the theme.
On the plate
Serve it with
Sides
Alabama white sauce
Slaw
Cornbread
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
640
kcal
52g
protein
4g
carbs
45g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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