Smoked Whole Chicken

Smoking a Whole Chicken using a Vertical Smoker

Get ready to elevate your poultry game with Smoked Whole Chicken, a recipe that transforms an everyday bird into a juicy, flavorful masterpiece.

Smoking is ideal for chicken, infusing it with rich, smoky flavor while keeping the meat tender and moist. Vertical smokers, like the new Masterbuilt 710 WiFi Digital Electric Smoker, are perfect for this cook—offering consistent heat, efficient airflow, and plenty of space to fit a whole chicken.

Looking for a recipe for smoking using a Gravity Series Grill and Smoker? Check out this recipe for Smoked Whole Turkey using a rotisserie attachment

One standout feature of Masterbuilt's vertical smoker lineup is the patented side woodchip loader, which lets you continually add woodchips without opening the smoker door. This means you can maintain steady heat and keep that flavorful smoke flowing throughout the cook.

For this recipe, we’re using hickory wood chunks for a bold, smoky taste, but apple wood is also a great option for chicken, adding a sweet, fruity undertone to the flavor. Whether you stick with hickory or go for apple, the results will have everyone coming back for seconds.

Whether you’re smoking for a weeknight dinner or a weekend feast, this recipe is a delicious way to showcase the power of your vertical smoker.

Instructions

1. 01

   Wash and pat dry chicken.

2. 02

   Combine all ingredients (except chicken) and mix well.

3. 03

   Put the chicken in a bag, add all the seasoning, make sure the chicken is well coated with the mixture and squeeze out as much air as possible before sealing.

4. 04

   Let marinate in refrigerator overnight or at least 4 hours.

5. 05

   Add about an inch of water or flavored liquid in the water bowl.

6.  

   

7. 06

   Lightly oil the rack where you will be placing the chicken.

8. 07

   (Optional) Load wood chips

9. 08

   Preheat smoker to 220°F.

10. 09

    When the smoker reaches 220°F, put the chicken on the rack.

11. 10

    Cook for about 3 hours or until internal temperature of the thickest part is 165°F and juices run clear.

12.