8 Tips: The BEST Smoked Whole Chicken.

8 Tips: The BEST Smoked Whole Chicken.


Smoking a whole chicken on a Traeger grill can result in a delicious and flavorful meal. The tantalizing scent of wood chips infusing the meat, the anticipation building with each passing moment – it's a journey that promises both relaxation and excitement. So, gather your loved ones, stoke the fire, and let the smoker work its magic. Smoking a whole pasture-raised chicken isn't just about the end result; it's about the process, the joy of creation, and the satisfaction of savoring something truly extraordinary.

Here are 8 tips to help you achieve great results:

  1. Rinse and Pat Dry: Rinse the chicken thoroughly. Pat it dry with paper towels. This step promotes crispy skin during smoking.

  2. Season Generously: Lightly coat it with olive oil and rub the chicken with our Happy Prairie Zesty Blend Seasoning. Add a little extra salt and garlic powder if you like. Apply the rub all over the chicken, including under the skin and inside the cavity. If you have time, refrigerate the seasoned whole chicken before smoking it for 30 minutes to 2 hours (or overnight). Drying out the chicken skin is always great, but if you are in a rush you can skip it.

  3. Preheat the Traeger: Start preheating your Traeger grill to a temperature of around 225-250°F (107-121°C). Smoking at a low and slow temperature ensures tender and juicy results.

  4. Use Fruit Wood Pellets: Choose fruit wood pellets like apple or cherry for smoking chicken. These woods impart a mild and sweet flavor that complements poultry well.

  5. Use a Water Pan: Place a water pan in the Traeger to maintain moisture during the smoking process. This prevents the chicken from drying out.

  6. Add seasoned whole bird to the smoker and smoke the whole chicken until it reaches an internal temperature of 165°F. At a smoking temperature of 250°F this will be about 30-45 minutes a pound. Or a smoker temperature of 375°F for about 20-25 minutes a pound. Measure the thickest part of the breast and thigh. This ensures that the chicken is both safe to eat and tender.

  7. Baste with Mop Sauce: Optionally, you can baste the chicken with a mop sauce during the smoking process. This adds flavor and moisture. Happy Prairie Honey BBQ sauces is a great option for a little sweeter finish or kick it up a notch and use the Korean BBQ sauce for a touch of heat.

  8. Rest Before Serving: Once the chicken reaches the desired internal temperature, remove it from the grill, cover it in foil and let it rest for about 15 minutes. This allows the juices to redistribute, resulting in a juicier final product. Then, carve and serve.

Remember, smoking a whole chicken takes time and patience. With these tips, you'll be well on your way to enjoying a perfectly smoked and flavorful chicken cooked on your Traeger grill.



Prefer learning by watching?

Jenna Passaro from sip bite go did a great job explaining how to get the best smoked whole chicken without a brine. Check her out.

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