Smoked Chicken

Ever since I picked up my Bradley Smoker from Canadian Tire this spring, I have been enjoying smoking all sorts of meats. This past Monday night I had the English as a Second Language class that I lead come over for a BBQ. There were close to 30 at our house and I was supplying the meat. The smoker has four racks and can hold a lot of meat. Throughout the day I smoked ribs first and that was followed by whole chickens. With the four racks I can smoke 8 birds – not to shabby!!

I never had smoked chicken much before, but, after having it many times this summer already, it is my favourite way to cook and eat a whole chicken. The Bradley Smoker makes it so easy. I rub the bird with my BBQ rub and then put it in the smoker for 3-4 hours. That’s it!!

Smoked Chicken

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Steve Cylka

Ingredients

Instructions

  • Wash the chicken. Pat it dry with a paper towel. Rub the bird with Steve's Basic BBQ Rub
  • Smoke in the Bradley Smoker at 250F for 3 to 4 hours. Time may vary depending on outside temperature, # of birds smoking, size of birds. The bird is done when the internal temperature of the bird reaches 165F. (I use a thermometer in the thickest part of the breast to measure the temperature so that I know when it is done. I have used hickory, mesquite and apple wood pucks and they have all turned out a great bird!

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

7 comments

  1. That chicken looks absolutely perfect. I love smoking just about everything, chicken included. Your rub looks very, very good. It’s one of the Related Posts underneath the chicken so it’s fun to try and pick out the various spices prior to reading the whole post. 🙂

    I’m glad that I stopped by Kelly’s blog and got to read your guest post there!

  2. I am glad I found your site.. Have you been able to do more then one whole chocked if so how long and what temp? I am new to smoking so I am trying to soak up all the info I can from people that know.. Also how about a turkey or ham?

    • Hi Jeanene. I am glad you found the site also! I have cooked more than one chicken at a time in the smoker. In fact, I usually do. I have cooked 4 chickens at once in the smoker on many occasions. The main issue with cooking a number of chickens is whether the smoker can hold the temperature. I find that if I put a bunch of chickens in the temperature drops and has a hard time getting back up. So, I usually start the temperature higher (275F) so the drop does not go too low. I find that when I do 4 chickens, that it does take a bit longer. Instead of considering how long, you need to make sure that the internal temperature is 165F. That way you know the bird is done. I hope that this is helpful. I have not smoked a whole turkey (I have done a turkey breast though). Now, when you say ham – do you mean you want it cured? hot smoked? Those taste very different and are extremely different in the cooking temps and times.

  3. i usually do beer in the butt chicken but smoking sounds amazing. i was wondering what you use for a dry rub. my father smokes herring and rainbow trout and there great but he has a huge smoker……i only have my bbq and a small smoker box so i was also wondering if there is a certain wood that adds a little smoke flavor than others

  4. I am glad I found your site, can you give me a step by step for cooking a brisket on an electric Bradley smoker , like how long to use smoke and what temp. and how long to cook . thanks

Leave a Reply

Your email address will not be published. Required fields are marked *