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
- 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, ribs, and chicken! Oh...and brisket! OH!! And side dishes!! 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 spatchcock the chicken.
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 collection here, but I also just 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
- Smoked Brisket
- Smoked Cherry Tomatoes with Basil and Goat Cheese
- 16 Recipes That Will Convince You To Buy A Smoker
Guys, 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!
I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!
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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.
Nick
You throw out the giblets and neck? WTF?
I will try your ideas
Amanda Mason
You are more than welcome to smoke them if you want!! LOL! Or pull them out and use them for gravy!
Andre
I have not smoked the chicken yet. But I have my very first smoker - can’t wait to try it this weekend and I am definitely using your recipe and technique. Except throwing away the gizzard and innards good gravy and dressing bases. But anyhow
I love how you derail every part of your recipe. Can’t wait
Thank you
Amanda Mason
Thank you! You are going to have to let me know how it turns out for you!!!
Andre
So I made the smoked chicken AMAZING.
Turned out so good. Very juicy and smoked. When I do it the next time I will have to put it in but hers paper earlier. It became too burnt. Not burnt but a dark smoky color vs. a nice brownish.
But ohhhh my delish
Amanda Mason
I'm so glad you loved it!! You made my day! but what does this mean: "When I do it the next time I will have to put it in but hers paper earlier."
Devildogette
I purchased an electric smoker recently & wanted to try smoking a chicken. I stumbled onto you recipe, which by the way is really delicious. Everyone loved it & your directions were on point. Wish I could leave a picture because it came out very close to the one in your recipe.
Thanks for sharing
Amanda Mason
Yeah! I'm so glad you all loved it! Thanks for letting me know how it turned out!! Let me know what other recipes you all try of mine!
Tom Aldous
You do no mention how much wood chips to use on these recipes. Do you fill it with wood chips the whole time the food is cooking?
Amanda Mason
You need to fill the entire wood pan up with 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. Let me know if that helps you!
Tom Aldous
Thank you for getting back to me so soon. This should be in the instruction manual for us first time users.
Amanda Mason
Agree! I'll update the post 🙂
Darlene
You soak the wood chunks in I imagine water?
I got my 1st smoker,and your my 1st pick 🙂
Amanda Mason
Awe yeah!! Yes, soak them in water 🙂 Please let me know how the chicken turns out!!
Nick
There is quite a strong argument that soaking the chips is waste of time and counterproductive.
The chips will not take up much water anyway, and certainly not in a 1/2 hour or so. If they are wet, they will not smoke, but just steam. Then they dry out anyway and will do what they do.
Far better to place them in an air-controlled container (Alfoil wrapped and either perforated or folded to reduce air) which limits air supply and lets them smoke, not burn.
Place this package far enough from the direct heat that you get them smoking not burning. Not a bad idea to start them smoking with a flame, then blow them out and let them keep smoking in a warmer place.
Amanda Mason
There is A LOT of opinion out there on this topic of whether or not to soak the wood chips/chunks or not. Some people soak their wood before placing it in the smoker. But based on my years of experience, my thought around this is that it isn’t always necessary to soak the wood before you smoke. Sometimes I do and sometimes I dont. The thought process behind soaking wood in water prior to smoking is that the moisture in the wood will slow the combustion and create a better flavored, longer smoke time than wood that wasn’t soaked. What I’ve found is that when I soak wood, it takes a lot longer to produce smoke, and doesn’t produce as much smoke. When I use dry wood, I get an immediate smoke which lasts a long time. You have to keep in mind that smoking is both an art and a science. And depending on the cut of meat, temperature, length of smoke and technique used depends on whether or not soaking the wood makes sense.
Steve
I'm going to be smoking the chickens tomorrow I just got them rubbed up and covered in the fridge tommorow night I'll let you know how it turned out
Amanda Mason
Thanks, Steve!! I can't wait to hear how they turn out for you!!
Steve
Turned out great 👍 juicy and tender with great flavor
Amanda Mason
Nice! I'm so glad you loved it!! Thanks for letting me know!!
Rick Behnke
Made this recipe to break in my new smoker. WOW! Turned out great! 5 Stars all the way. Going to try your brisket next.
Amanda Mason
YEAH Rick!! I'm SOO glad it turned out so great for you!! You have to tell me how you like the brisket and I'm especially interested in hearing how you do with my trick around getting past the stall!!
Barry
Alright I am trying this right now. I didn't let it marinate over night and cut down on the brown sugar....fingers crossed only 4-5 hours left
Amanda Mason
You should be just fine!! Let me know how it turns out!
Barry
Turned out perfect. House smelled like smoked meat...not sure if that was a good thing...but overall great recipe. Thank you for your help.
Amanda Mason
I'm so glad you loved my chicken recipe!! And I think it's a great thing when the house smells like smoked meat!!! Love that smell! Reminds me of my childhood!
Kim
Looking forward to trying this recipe next!
I notice you cut the chicken thru the breast, rather than from the back (i.e. cutting backbone out.). Is this just a preference thing, or does it make the chicken cook better when you cut them the breast?
Amanda Mason
It's a preference thing. This recipe works well if you cut it this way, spatchcock it or even smoke it whole! I've done it all 3 ways and it's amazing all ways.