YOUR RESOURCE FOR EVERYTHING YODER SMOKERS

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Smoked Chicken

Expert Tips from Chef Joe Friday:

Brining Option: For added flavor and moisture, consider brining the chicken overnight in a solution of water, salt, sugar, and spices before applying the Ozark heat seasoning.
Placement: Ensure there is enough space around the chicken in the smoker to allow for even smoke circulation.
Monitoring Temperature: Regularly monitor the internal temperature of the chicken using a reliable meat thermometer.

Rinse the chicken inside and out under cold water. Then pat it dry with paper towel.
Rub the chicken all over with olive oil as a binder. Generously apply the Ozark Heat Seasoning both inside and outside the chicken.
Get the grill fired-up with a chimney of charcoal to create a coal bed, then add a few splits of Apple or Hickory wood.
Place a water pan in the smoker to help maintain moisture levels during the smoking process.
Place the lemon halves, onion quarters, garlic cloves, and fresh herbs inside the chicken cavity.
Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
Place the chicken breast side up directly on the smoker grate. Insert a meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone.
Smoke the chicken until the internal temperature reaches 165°F, which should take about 4-5 hours. You can baste the chicken with its juices or a little extra olive oil every hour if you like.
Once the chicken reaches the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making for a juicier bird.
Carve the chicken and serve with your favorite sides.

39 Views | 0 Comments

Expert Tips from Chef Joe Friday:

Brining Option: For added flavor and moisture, consider brining the chicken overnight in a solution of water, salt, sugar, and spices before applying the Ozark heat seasoning.
Placement: Ensure there is enough space around the chicken in the smoker to allow for even smoke circulation.
Monitoring Temperature: Regularly monitor the internal temperature of the chicken using a reliable meat thermometer.

Rinse the chicken inside and out under cold water. Then pat it dry with paper towel.
Rub the chicken all over with olive oil as a binder. Generously apply the Ozark Heat Seasoning both inside and outside the chicken.
Get the grill fired-up with a chimney of charcoal to create a coal bed, then add a few splits of Apple or Hickory wood.
Place a water pan in the smoker to help maintain moisture levels during the smoking process.
Place the lemon halves, onion quarters, garlic cloves, and fresh herbs inside the chicken cavity.
Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
Place the chicken breast side up directly on the smoker grate. Insert a meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone.
Smoke the chicken until the internal temperature reaches 165°F, which should take about 4-5 hours. You can baste the chicken with its juices or a little extra olive oil every hour if you like.
Once the chicken reaches the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making for a juicier bird.
Carve the chicken and serve with your favorite sides.