The cook
Wood
Heat
~275°F; optional 375–400°F finish
Target
165°F breast; thighs may benefit from ~170–175°F texture
Also works with: Wings Blend, Cherry
Pat the whole chicken dry, lightly oil and season inside and out. Smoke breast-side up around 275°F. Monitor breast and thigh separately. Once the breast reaches 165°F, remove unless using a brief hotter finish for skin. If skin needs help, increase cooker temperature late in the cook. Rest 10–15 minutes before carving.
Original Kona Smoke Guide summary using standard smoker technique.
← All recipes