Smoking a chicken is EASY! Wow your taste buds with this melt-in-your-mouth Applewood Smoked Chicken! Prepped with a brown sugar, smoky paprika and garlic based rub, this Applewood Smoked Chicken tastes amazing!
Jump to:
- ✔️ Quick Recipe Overview
- ℹ️ Why This Recipe Works
- Smokers
- How to Prepare Applewood Smoked Chicken
- Step 1 - The Rub
- Step 2 - Cutting the Chicken
- Step 3 - Marinating The Chicken
- Step 4 - Preparing The Smoker
- Step 5 - Smoking Your Chicken
- 🙋🏼 Frequently Asked Questions
- 💭 Expert Tips
- 📖 Smoker Cookbook
- 🍽️ Other Smoked Foods You'll Love
- Applewood Smoked Chicken
Who doesn't love the taste of smoked meat? I've never met anyone who didn't get excited about sitting down to eat a meal that involved any type of smoked meat. Smoked meat is absolutely amazing. And this Applewood Smoked Chicken is fantastic! Easy, fast to prep and super juicy. I tell you...it's DELISH!
And guess what? Spring and summer are right around the corner! Memorial Day will be here before you know it and after that we run right into 4th of July! What's on your Memorial Day and 4th of July food menu? Have you thought about it? Are you grilling or smoking, or both?!? If you haven't thought it through, don't worry...it's not too late! I'll help you think of some AMAZING smoked foods! I'm sure you can guess what's on my menu...yep my Applewood Smoked Chicken!
I love to use my smoker. Smoking meat is one of my favorite things to do. A lot of people ask me what types of meat I like to smoke. Well let's see...I love to smoke salmon, tri tip, smoked baby back ribs, and smoked chicken quarters! Oh...and smoked brisket! OH!! And smoked baked beans!!! Did you know you can smoke side dishes?
I've been asked by my friends to post my Applewood Smoked Chicken recipe, so here it is guys right in time for the warm weather! And I'm going to walk you through how I smoke my chicken step-by-step so you know what to expect!
Smokers
By the way, this is MY smoker, not Mr. Mason's smoker. Most husbands have a smoker and a grill. Nope, not here at Mason Manor. I own the grill and the smoker. I asked my husband for a smoker one Christmas and he was like...really? You want a smoker for your Christmas present? Not clothes or jewelry? Nope. I was tired of only getting smoked meat when I went to a party or a friend's house. It was time to make my own smoked food!
Smoking meat has been a part of my life since I was a little girl. I grew up with my dad telling stories about how he and his dad and brothers used to dig a hole in the ground and smoke an entire hog. At Thanksgiving, Mr. Mason's family smokes their turkeys and they are so good! So naturally...I NEEDED a smoker! So what did Mr. Mason do? He bought me a smoker. He bought me a Smoke Hollow 38202G 38-Inch 2-Door Propane Gas Smoker. This is a gas smoker that runs off of a propane tank. There are a lot of different types of smokers you can buy...pellet, electric, charcoal....but guys, I wanted easy. I NEED easy in my life! And Mr. Mason knows that so he went with a gas smoker and I absolutely love it!
How to Prepare Applewood Smoked Chicken
So, let's jump into how I prep and smoke my Applewood Smoked Chicken. First, let me talk about my rub and wood I use for a minute. I use (and recommend) wood chunks instead of wood chips for this recipe. I find that chunks produce more smoke and the meat turns out more flavorful. There are so many different types of wood out there and so many different rubs! I have used several different kinds of wood for chicken, but I've found that apple wood chunks give me the best results when it comes to smoking a chicken. It gives the meat a subtle smoky apple flavor. Ok so let's going! Step-by-step instructions are below!
Step 1 - The Rub
The rub...oh man where do I start!?!? Let's start with the ingredients you'll need. This rub includes:
- Dark Brown Sugar
- Chili Powder
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Oregano
- Salt
Brown sugar is just a MUST when you are making a rub. I've tried making several rubs, but this one is my favorite when smoking chicken. It's the perfect mix of smoky and sweet.
Step 2 - Cutting the Chicken
I buy a whole chicken from either Costco or my local grocery store. I typically buy a 4 to 5 pound chicken. You'll want to first remove and toss out the innards, such as the neck and liver that's stuffed in the middle of the chicken. From there, you'll need to rinse the chicken inside and out. Once that's done, dry the chicken off with a paper towel. Place the whole chicken on a cutting board. NOTE: Rinsing is an optional step. Some people don't like to rinse a whole chicken due to water splashing that could contain bacteria from the raw bird.
Next, take a sharp butcher knife and slice your chicken in half by cutting down the breast. You're literally going to have to break the sternum so you can split the chicken. From there, pull the breasts apart. I call this step of the process "butterflying". You can also use the spatchcock chicken method.
Step 3 - Marinating The Chicken
Take that rub and sprinkle it all over the chicken. When putting the rub on, make sure you press the rub into the chicken really well. This helps enhance the flavor. You literally want your chicken to be saturated with the rub.
Next, place your chicken in a glass pyrex dish, cover with saran wrap and place in the refrigerator. I like to let it marinate overnight.
Step 4 - Preparing The Smoker
There's a couple of things you should do before you start smoking your food.
If you are using a water pan, I like to wrap my water bowl with aluminum foil before I add the water. By doing this you’re saving yourself a lot of mess. Less cleanup is always better! I also add about a Tablespoon of Liquid Smoke to my water to help contribute to the smoky flavor. But that's optional.
Are you going to use wood chips or chunks? Are you going to soak them? I prefer using chunks when I smoke my chicken because it’s been my experience they produce more smoke for a longer period of time.
You need to fill the wood pan with wood chunks or chips. If you use chunks, they will last the entire smoke time without you having to refill the pan. If you use wood chips, they will burn out by the end of the smoke time so check them every 2-3 hours and add more if they have burned out.
I wrap my wood chunks in aluminum foil and poke holes in the aluminum foil with a knife. To me, the smoke pouch helps smoke release more consistently which provides a perfect flavor.
I preheat my smoker before I place the food on the trays. It takes about 30 minutes to warm up my smoker to 225°F.
So here's what you've accomplished in the process so far:
- You put the rub on your chicken,
- It's done marinating,
- You're smoker is prepped with the wood and water.
You're now ready to smoke your chicken! Go ahead and place that rubbed chicken on a rack in the smoker.
Step 5 - Smoking Your Chicken
Let's talk smoking time for your chicken and temperature for your smoker. I smoke my chicken at around 225°F for 4 to 5 hours. Towards the end of the smoking process, I always insert an internal thermometer to ensure the temperature of the chicken is 165°F. Expert Tip: I insert the digital thermometer at about the 3rd hour so I can start monitoring the internal temperature. You can also insert the temperature gauge when you place it in the smoker.
Make sure to watch the actual smoker temperature and don’t let it go over 250°F. Low and slow my friends....you want to smoke this low and slow! The method of smoking at a low temperature allows more flavor to build over a longer cook time.
Once the meat is done, you're ready to remove it from the smoker. Look at that gorgeous smoked chicken! Juicy and and delicious! Smoked to perfection! Look at that chicken leg! Perfectly cooked and full of flavor!
🙋🏼 Frequently Asked Questions
Smoking low and slow won't get you the crispy chicken skin you're looking for. One method you can introduce is to start smoking at around 225°F and then increase the smoker temperature to around 300°F toward the end of the smoking process. If you use this method, you have to be careful and do it just right so the meat doesn't dry out. You can also brine the chicken and then smoke it at 325°F the entire time to try and get crispy skin. It can be done, you just have to adjust the smoking process.
I'm a fan of the low and slow process because that's the method that results in juicy and tender chicken. Smoke a whole chicken, spatchcock chicken, and individual pieces between 225°F-250°F.
An mild flavored wood will work well and taste amazing. Pecan and cherry wood are good choices
💭 Expert Tips
- I highly recommend letting your chicken marinate in the rub overnight.
- When you slow smoke a whole chicken, the skin can become dry and rubbery. And for those of you who love to eat the skin will want to make sure it's moist and delicious. Here's a trick you for a delicious and moist skin. Take a large cheesecloth and soak it in melted butter. Drape it over the chicken before you put it in the smoker. Smoke the whole chicken with the cheesecloth on the entire time and then remove it 30 minutes before it's done.
- When smoking your chicken, sometimes the smoker temperature will get up to 250°F, but I never let it go over that. You will need to manage your temperature to ensure the smoker doesn’t get too hot. I use this electrical temperature gauge when smoking my meat...works amazing!
- You should expect to see a lot of smoke in the first 2 hours and then it will die down a bit. It will smell wonderful outside!
📖 Smoker Cookbook
Are you looking for more smoker recipes? Not only do I have a lot on the food blog, but I also published a smoking cookbook! It contains 65 smoker recipes that anyone can do! Whether you're new to the practice or just want to brush up on the basics, Smoking Meat Made Easy is your ultimate guide to backyard smoking. Master the most flavorful techniques, with dozens of options that are easy to follow, and that work with any type of smoker.
Go order your copy on Amazon here.
🍽️ Other Smoked Foods You'll Love
I love venturing outside the box and smoking new foods. I love this recipe for Smoked Cherry Tomatoes because it only takes 5 minutes to prep and they have a showstopper taste! And you should definately try making smoked potatoes! They are full of garlic with a velvet texture. They pair well with any of these main dish dinner recipes! And if you're looking for more things to smoke, check out my smoker roundup for some of my favorites!
I can't even explain how much my smoker means to me. I know that sounds silly but when I first got my smoker, my dad came over and we smoked several cuts of meat. Both my dad and I really enjoy cooking and I knew that if I got a smoker we could smoke meat together and compare and create new rub recipes. Daddy and I both smoked chickens today. He decided to take my rub recipe and double the amount of Smoked Paprika. Look at the color difference!
Feel free to play around with the amount of smoked paprika you use in this rub. It's fun to experiment! Regardless if you stick to my 1 Tablespoon of Smoked Paprika or double it, the taste is phenomenal!
Love this recipe? Make sure you leave a 5-star rating and a review below! I can't wait to hear how much you loved it!
Also - if you loved smoking this whole chicken, also be sure to try these smoked wings! If you have any questions, I'm here to help answer them!
Follow Recipes Worth Repeating for more amazing recipes!
Applewood Smoked Chicken
Ingredients
- ¼ cup cup dark brown sugar, packed
- 2 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1 whole chicken, 4 to 5 pounds
Instructions
- Take the chicken and remove all the inside parts that need to be tossed out, like the liver, neck, etc.
- Place the whole chicken on a cutting board. Cut the chicken with a meat cleaver down the middle of the breast (butterfly) or spatchcock the chicken. Expert Tip: I like to do this so I can open up the chicken and get the rub everywhere.Place in a 9x13 glass pyrex dish.
- In a small bowl, mix together all the dry rub ingredients. Generously rub the chicken that is still in the Pyrex dish with the mixture until rub is gone.
- Place plastic wrap over the chicken in the dish and refrigerate overnight. I like to marinate my chicken for at least 8 to 12 hours.
- After the chicken has marinated, turn on your smoker (or light it) and let it preheat until the smoker hits 225°F.
- Fill the entire wood pan with wood chunks or chips. If you use chunks, they will last the entire smoke time without you having to refill the pan. If you use wood chips, they will burn out by the end of the smoke time so check them every 2-3 hours and add more if they have burned out. I wrap my wood chunks in aluminum foil and poke holes in the aluminum foil with a knife. To me, the smoke pouch helps smoke release better which provides more flavor.
- Once the smoker is preheated and the wood pan and water pan are prepped, place the whole chicken on the rack breast side up and close your smoker. You should expect to see a lot of smoke in the first 2 hours and then it will die down a bit. It will smell wonderful outside!
- Smoke the chicken at about 225°F for about 4 to 5 hours. Sometimes the smoker temperature will get up to 250°F, but I never let it go over that. You will need to manage your temperature to ensure the smoker doesn’t get too hot.
- At the 3rd hour, insert a digital thermometer to see how much longer it has before reaching 165°F. You can also do this when you place the chicken in the smoker.When the chicken is done, turn the smoker off and remove the chicken.
- The internal temperature of the chicken is considered done when it reaches 165°F. This holds true for legs and thighs, as well. Remove the chicken from the smoker when done.
- Let the chicken rest for about 10 minutes before slicing and eating.
Video
Notes
- When you slow smoke a whole chicken, the skin can become dry and rubbery. And for those of you who love to eat the skin will want to make sure it's moist and delicious. Here's a trick you for a delicious and moist skin. Take a large cheesecloth and soak it in melted butter. Drape it over the chicken before you put it in the smoker. Smoke the whole chicken with the cheesecloth on the entire time and then remove it 30 minutes before it's done.
- I prefer using chunks when I smoke my chicken because it’s been my experience they produce more of a consistent smoke for a longer period of time. And I like to soak my chunks in water for at least 6-12 hours.
- You need to fill the wood pan with wood chunks or chips. If you use chunks, they will last the entire smoke time without you having to refill the pan. If you use wood chips, they typically burn out by the end of the smoke time so check them every 2-3 hours and add more if they have burned out.
- I wrap my wood chunks in aluminum foil and poke holes in the aluminum foil with a knife. To me, the smoke pouch helps smoke release better which provides a great flavor.
- Depending on how many pounds your chicken is will depend on how long the chicken will take to smoke and be completely cooked through. Make sure you are using a thermometer inserted in the chicken to ensure it gets to 165°F.
Nutrition
Update Notes: This post was originally published in June of 2017, but was republished with new photos, step-by-step instructions and tips in October 2021.
mark
"toss out the innards, such as the neck and liver that's stuffed in the middle of the chicken."
🙁 or keep em and set these aside along with the carcass of your bird after you have stripped the meat and make a great stock for other recipes. I don't like throwing out anything I can use.
Take the innards, throw them in a big pot and saute them with chopped onions and garlic. Throw in some celery, carrots (don't peel just wash). I usually dig through my fridge for any veggies scraps I can find. Fill up to the top with water. Throw in some rosemary, thyme, peppercorns and a bay leaf or two. Bring it up to a boil and then let it simmer for 4-8 hours. Longer the better. Retain all the liquid and let it cool and throw it in the fridge over night. Skim the fat at the top and portion out to freezer bags 2 cups each. I throw them flat in the freezer.
Amanda Mason
Absolutely, Mark! Such great tips for using those leftovers for bone broth! You are 100% right!
Luke
Fantastic flavours to go over the chicken; we love this recipe, and it always gets made over the summer months 🙂
Amanda Mason
So glad you all love it so much!! It does have some amazing flavor!!!
Ann
We have a smoker option on our traeger, but I have not tried smoking a chicken yet. Sounds delicious! Will have to give it a try!
Amanda Mason
LEt me know how it turns out for you, Ann! I can't wait to hear!
Jim
Great smoked chicken!!!
Amanda Mason
Thank you!! I'm so glad you loved my recipe and that it turned out so good!!
Melissa
I followed the recipe exactly as written. Mixed up the spices, spatchcocked my chicken, and let marinate in the spices overnight. Smoked until internal temp of 165 with Bourbon pellets in my Pit Boss pellet smoker, and it was... eh. The meat of the chicken had no flavor at all (other than the smokey flavor). I was really looking forward to a really flavorful chicken, but I was disappointed. Funnily enough, 2 days later our local Elk's Club had a chicken BBQ, and their chicken was AMAZING. I need to get in touch with those guys...
I will keep trying your recipes, and hope they turn out better.
Amanda Mason
Hi Melissa! I hate to hear that it didn't "wow" you. But thanks for letting me know you tried it! I've also taken the rub and added some chicken broth and injected it into the chicken with good results. Did you eat the skin? I love the flavor of the skin and when I press the dry rub and get it under the skin I find that it penetrates the top layer of the meat. Thank you for wanting to try more of my smoker recipes! Try the chicken leg quarters and beef smoked short ribs.
Melissa
I've never tried injecting my chicken, I will have to try it next time! I think I will also put some of the rub under the skin. I'm not a skin eater, but I did try it and it was tasty. That's why I was hoping the meat would have been super flavorful too!
Amanda Mason
I like injecting...it switches things up a bit 🙂 I can't wait to hear how the next one turns out for you!
Sammy
Wow!!
I really like the idea of poking holes for the smoke to release slowly & steadily vs. fill the whole canister with smoke. I also like the water bowl idea. I used Chinese five spice with a sprinkle of cumin & coriander. We like it spicy and juicy (your idea of cheese cloth- prefecto)
Amanda Mason
So glad the expert tips and recommendations were helpful, Sammy!
Amanda W.
Made this for my husband on Father's Day using my big green egg. Used regular paprika instead of smoked but everything else was exactly as in the recipe. It was a big hit. So moist and delicious! Thank you for sharing. Going to look at your other smoker recipes now.
Amanda Mason
So glad to hear it turned out so well, Amanda!! Yes, please do try some of my other smoker recipes! And I have a published cookbook for smoker recipes. Just look at the cookbook category on my site! I can't wait to hear what other recipes of mine you try!
Curt Sebasovich
Thanks for sharing this! I've been grilling all summer and looking forward to it again this weekend! Excited to try ribs for my next bbq.
Amanda Mason
I'm so glad it turned out great for you! You will love my ribs recipe! Let me know how they turn out!!
Joe E
Haven't tried this yet but I see where you mentioned the question of soaking the wood or not, but I didn't see where you say what you do. Just curious, Thanks!
Amanda Mason
hi Joe!! For soaking the wood...check out what I write here: https://recipesworthrepeating.com/smoked-brisket/#expert-tips-for-preparing-the-smoker. I talk more about the wood here. Lots of controversy on soaking or not soaking from a scientific perspective. For the Applewood smoked chicken, soak the chips/chunks for about 2-3 hours. This isn't a long smoke like when smoking a brisket so you don't have to soak the wood too long. Some people like to soak their wood overnight....but for the applewood chicken....it's not necessary. You could even go without soaking the wood for this recipe if you want. I prefer it this recipe with the wood soaked as opposed to just burning dry wood. The flavor is better.
Ann
I made this chicken on our traeger and it was delicious! Definitely a crowd pleaser! Will be making this chicken recipe again!
Amanda Mason
I am so glad to hear it turned out so well for you all! It's one of my most popular recipes. Make sure to check out my other smoker recipes! They all do great on a traeger!