Fire Smoked Whole Chicken

Step 2. ,

Using a 1 Tbs salt-per-pound ratio, season the dry bird evenly, ensuring to get the crevices and inside of the cavity.

Step 3. ,

Allow the bird to sit on a sheet tray for 2 to 3 days in the refrigerator. Liquid may drip off the bird, be prepared to change out sheet trays and drain.

Step 4. ,

Start a small fire in your grill. Allow the charcoal to get red hot, then add wood chips, oak and cherry are my favorites. Set your bird on the grill and put the lid on, close all vents and allow to smoke for 40 minutes. The grill temperature should never reach above 170 degrees F.

Step 5. ,

After the first 40 minutes flip the bird and roast for another 20 minutes. The chicken should reach 157-160 degrees – use a thermometer, cook more as needed.

Step 6. ,

Allow bird to rest for another 15 minutes and check temperature, it should be 163-168 degrees, cook more if needed.

Step 7. ,

Once bird is properly cooked and rested, carve and plate. Reserve carcass for stock.