Lesson Progress
0% Complete
- Soak your wood chips in water for one hour
- Coat the chicken thoroughly, also applying the rub inside the chicken cavity wall.
- Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.
- Preheat your smoker to 225°F/110°C. If you are using a charcoal smoker then aim to light it at least 30 minutes prior to cooking. We want to wait until the coals have turned from completely black to a slightly gray ash-like color.
- Dry off your wood chips and divide into two groups. Wrap both in an aluminum foil pouch each. Punch holes in the top for ventilation.
- Place one pouch in your smoker, and leave the other to one side for later. If using a charcoal smoker, place this pouch immediately on top of the charcoals. If using an electric smoker then be sure to insert them following your smoker’s directions.
- Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open.
- Check your chicken about once every hour.
- Cook for about 4 hours, or until cooked through.
