Smoking is a method of preparing chicken that combines the strong taste of barbecue spices with the complex flavors imparted by smoked wood. This method typically involves cooking whole chickens through indirect heat, rather than placing cut chicken directly on a heat source. Barbecue smoking is more complex than cooking chicken over gas or charcoal heat; however, this method can produce tender, flavorful chicken for your next picnic or backyard gathering.
Prepare the Chicken
Step 1
Rinse whole chickens in cold water. Remove any loose fat and skin with your hands.
Step 2
Soak chickens in 1 gallon of cold water mixed with 1 cup of sea salt and 1 cup of sugar. Add spices such as garlic, cumin, ground chili peppers and peppercorns, if desired. Leave the chickens in the brine for about four hours.
Step 3
Pat the chickens dry, inside and out, with paper towels.
Step 4
Coat the inside and outside of the chickens by hand with a dry barbecue rub. Work the spice rub into the crevices inside the chickens.
Charcoal Grill Method
Step 1
Soak mesquite, hickory, applewood or other wood chips in cold water for at least two hours.
Step 2
Place a pyramid-shaped pile of 10 to 14 charcoal briquettes on each side of the bottom grate of a charcoal grill. Cover the charcoal piles with lighter fluid.
Step 3
Fill a 2-inch deep metal pan with water, beer or broth to a depth of 1/2 inch. Place the pan between the charcoal piles. Light the charcoal piles and allow them to burn for 15 minutes.
Step 4
Add a handful of soaked wood chips to each pile of charcoal briquettes. Replace the top grate of the grill and place the chickens in the center of the remaining grate. Close the lid and open the vent on the lid.
Step 5
Smoke the chickens for about 45 minutes. Loosely cover the chickens with aluminum foil and smoke for another 45 minutes.
Smoker
Step 1
Place oak wood in the bottom of a smoker. Open the air inlet about 1/3 of the way and completely open the exhaust to maintain air flow. Light the wood.
Step 2
Add hickory, mesquite or applewood chips to the fire just before adding the chickens. Place the chickens on the smoker breast side down.
Step 3
Smoke the chickens for about 90 minutes, then turn the chickens over and smoke for an additional hour.
Tips and Warnings
- Maintain a temperature of about 225 degrees Fahrenheit in the smoker by adjusting the air inlet as needed.
- Wash your hands after handling raw chickens to avoid foodborne illness.
References
- 'Backyard BBQ: The Art of Smokology"; Richard W. McPeake; 2005
- "Championship BBQ Secrets for Real Smoked Food"; Karen Putman; 2006
