Smoking chicken is a slow process using wood to add subtle flavor to the chicken. You can use a variety of wood chips, including apple, cherry, hickory, mesquite or maple. Apple and cherry provide mild smoke flavors recommended for poultry. Experiment with seasoning and wood chips to create your signature dish. The key to smoking chicken quarters is getting the chicken's internal temperature to 165 degrees Fahrenheit to kill bacteria and parasites.
Step 1
Season the chicken with salt, pepper or your favorite dry poultry seasoning. Leave in to marinate in the refrigerator overnight.
Step 2
Light the charcoal at the bottom of the smoker, closing the lid so it heats up quickly.
Step 3
Wait for flames to burn down to a small fire. Add desired wood chips over the coals, creating a layer of wood. Add more wood as needed.
Step 4
Use exhaust windows on smoker to regulate the internal temperature. Your goal is to get the smoker to at least 225 degrees Fahrenheit, but not more than 250 degrees.
Step 5
Add water to the smoker's pan.
Step 6
Put dried herbs such as rosemary or thyme in the water to add more flavor to the smoking.
Step 7
Lay the chicken quarters on the lower rack, spacing them far enough apart to allow smoke to surround the pieces.
Step 8
Leave the chicken in for two to four hours, turning over every two hours and checking the internal temperature with every turn. Once the chicken reaches 165 degrees, it is fully cooked.
Tips and Warnings
- The more wood you put in the smoker, the stronger the flavor infused into the chicken. To reduce the wood flavor or smoke, start with less wood and add as needed. Chips burn faster than chunks. Four to six large apple wood chunks will smoke for about 2.5 hours. If you want to apply barbecue sauce to the chicken, do so in the last half hour of cooking to prevent it from blackening during the long smoking process.
Things You'll Need
- Charcoal
- Water
- Apple or cherry wood chips
- Favorite seasoning or dried herbs (optional)
- Tongs
- Meat thermometer
