Mastering the Art of Smoking a Whole Chicken in Your Electric Smoker

Hey there fellow BBQ enthusiasts! I’ve been smoking meats for years now and let me tell ya, there’s nothing quite like the juicy tenderness of a perfectly smoked chicken. Today, I’m gonna walk you through exactly how to smoke a chicken in an electric smoker – from prep to plate!

Whether you’re rockin’ a Masterbuilt, Char-Broil, or any other electric smoker, this guide will help you create mouthwatering results that’ll have your family and friends begging for seconds. Trust me, once you try this method, you might never want regular roasted chicken again!

Why Smoke Chicken in an Electric Smoker?

Before we dive into the how-to, let’s talk about why electric smokers are so awesome for chicken:

• Consistent temperatures – Unlike charcoal or wood smokers, electric models maintain steady heat
• Easy to use – Perfect for beginners and experienced smokers alike
• Less maintenance – No need to constantly tend to coals or wood
• Great results – Produces juicy, flavorful chicken with minimal effort

My Masterbuilt electric smoker has become my go-to for chicken because it’s just so darn reliable I can set it up, go enjoy time with my guests, and come back to perfectly smoked meat!

Essential Prep Work: The Key to Amazing Smoked Chicken

Selecting and Cleaning Your Chicken

Start with a quality whole chicken preferably in the 4-5 pound range. When you get it home

1. Remove the chicken from packaging
2. Take out any giblet bags from the cavity
3. Rinse thoroughly under cold water
4. Pat completely dry with paper towels
5. Trim any excess fat or loose skin with kitchen shears

The Secret to Crispy Skin: Dry Brining

Here’s something most people don’t know – if you want crispy skin (and who doesn’t?), you need to dry brine your chicken! This is a game-changer that separates amateur smokers from pros.

Dry Brining Method:

1. Place your chicken on a wire rack over a baking sheet
2. Mix 4 tablespoons of kosher salt with 1/4 teaspoon baking powder
3. Coat the chicken inside and out with this mixture
4. Refrigerate uncovered overnight (or at least 4-6 hours)

The salt draws moisture from the skin, allowing it to crisp up during smoking. Meanwhile, that same moisture gets reabsorbed into the meat, carrying flavor with it. The baking powder creates an alkaline environment that helps break down proteins in the skin for extra crispiness.

Seasoning Your Chicken

After dry brining, you’ll want to add flavor with a good rub. Here’s my go-to chicken rub recipe:

• 2 tablespoons dark brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon coarse ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for heat)

Mix these ingredients together and apply generously to your chicken. Pro tip: don’t use oil to help the rub stick! This seems counterintuitive, but oil prevents the skin from crisping properly.

Alternatively, you can use a store-bought rub like Three Little Pigs Kansas City Championship BBQ Rub, which works great on chicken.

Setting Up Your Electric Smoker

Now that your chicken is prepped, it’s time to get your smoker ready:

1. Clean your smoker grates
2. Set your electric smoker to 275°F (some models max out here)
3. Keep the top vent completely open for better airflow
4. Skip the water in the water pan – this helps keep the cooking chamber dry for crispier skin
5. Place an empty aluminum pan under where the chicken will go to catch drippings

Choosing the Right Wood

Chicken absorbs smoke flavor quickly, so you want to be careful not to overpower it. Here are the best wood options:

For my money, apple wood chips are perfect for chicken – they give a subtle fruitiness that complements the meat without overwhelming it.

Smoking Your Chicken: Time and Temperature

1. Place your prepared chicken in the middle of your preheated smoker with the breast side up
2. Add wood chips to the chip loader tray (you’ll only need 1-2 loads for the entire cook)
3. Insert temperature probes into both the thickest part of the breast and thigh if possible
4. Close the door and let the magic happen!

Temperature Settings:

• Set your electric smoker to 275°F
• Smoke until the internal temperature reaches 165°F in the breast and 175°F in the thigh

Approximate Cooking Times:

• A 4-pound chicken will take roughly 3-3.5 hours
• Larger chickens may take 4 hours or more
• Allow about 45 minutes per pound as a general guideline

The most important thing is to cook to temperature, not time. Every chicken and smoker is a bit different!

Pro Tips for Perfect Smoked Chicken

Tip #1: Don’t Baste or Spray

I know it’s tempting, but avoid opening the door to baste or spray your chicken. This releases heat and smoke, and more importantly, adds moisture to the skin which prevents it from crisping.

Tip #2: Keep the Door Closed

Resist the urge to peek! Every time you open the smoker door, you’re extending your cook time and potentially compromising your results.

Tip #3: Use a Good Thermometer

Don’t rely on your smoker’s built-in thermometer. Invest in a quality meat thermometer like the ThermoPro TP19 or a MEATER wireless thermometer to monitor your chicken’s internal temperature accurately.

Tip #4: Spatchcock for Even Cooking

For even more consistent results, consider spatchcocking your chicken before smoking:

1. Remove the backbone with kitchen shears
2. Flatten the chicken by pressing down on the breastbone
3. This exposes more surface area to smoke and helps it cook more evenly

Tip #5: Let It Rest

After your chicken reaches the target temperature, let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat for maximum juiciness.

Carving Your Masterpiece

When your chicken is done resting, here’s how to carve it:

1. Pull the leg/thigh portion away from the body and cut at the joint
2. Separate the thigh from the drumstick at the joint
3. Slice each breast off the breastbone in one piece
4. Remove the wings
5. Slice the breast meat against the grain for serving

Troubleshooting Common Issues

Problem: Rubbery Skin

Solution: Make sure you dry brine overnight, keep the water pan empty, and don’t baste or spray during cooking. Also, ensure your vent is fully open.

Problem: Dry Meat

Solution: You probably overcooked it. Use a reliable thermometer and pull the chicken when it hits 165°F in the breast.

Problem: Too Smoky

Solution: You used too many wood chips or too strong a wood. For chicken, less is more – one or two small loads of mild wood is plenty.

Problem: Takes Too Long to Cook

Solution: Your smoker might be running cooler than the display shows. Consider using an oven thermometer to check the actual temperature, and adjust accordingly.

Serving Suggestions

Your perfectly smoked chicken pairs beautifully with:

• Maple bourbon smoked pineapple for a Hawaiian theme
• Smoked vegetables like broccoli, asparagus, or cauliflower
• Sticky smoked sweet potatoes
• A simple green salad with a light vinaigrette

Final Thoughts

Smoking a whole chicken in an electric smoker is one of the most rewarding BBQ experiences for beginners and pros alike. The combination of juicy meat and smoky flavor is hard to beat, and electric smokers make the process nearly foolproof.

Remember, the key steps are:

1. Dry brine overnight
2. Use a good rub (but no oil!)
3. Smoke at 275°F
4. Use mild wood chips sparingly
5. Cook to temperature, not time
6. Let it rest before carving

A whole chicken takes approximately 3-5 hours to smoke in an electric smoker, with the exact time depending on the bird’s size and the smoker’s set temperature, which is typically between 225-250°F.

To keep smoked chicken moist, use a brine or butter under the skin to add moisture before cooking, add a pan of liquid to the smoker during cooking, and wrap the chicken in butcher paper or foil with a pat of butter during the “stall” to trap in moisture.

A whole chicken smoked at 225°F takes approximately 3.5 to 5 hours to cook, but this time varies based on the chicken’s size, the smoker’s heat consistency, and the specific smoking method used. The most crucial factor is the internal temperature, which must reach a safe 165°F in the thickest part of the breast (not touching the bone), though some methods suggest a thigh temperature of 170-175°F.

To smoke chicken, preheat your smoker to 225-250°F (107-121°C) and cook until the thickest part of the breast reaches an internal temperature of 165°F (74°C). For crispier skin, you can increase the smoker temperature to 350°F (177°C) for the last 15-30 minutes of cooking or use a separate method to finish the skin.