She Strengthens

Smoked Chicken Perfection: A Step-by-Step Guide

The Perfect Smoked Chicken Recipe

Are you ready to take your outdoor cooking game to the next level? Look no further! Our smoked chicken recipe is a crowd-pleaser, and with the right equipment and a little patience, you’ll be enjoying tender, flavorful chicken in no time.

Gather Your Essentials

Before you start, make sure you have the following:

• A charcoal grill or smoker
• Long heatproof tongs
• Matches or a lighter
• Newspaper
• Disposable aluminum pans (9×5-inch loaf pan and 8-inch square pan)
• Baking sheet
• Oven mitts
• Buckets of water
• Oven thermometer
• Meat thermometer
• Chimney starter (optional)
• Lump charcoal
• Wood chips (hickory recommended)
• Vegetable oil
• Kosher salt
• Freshly ground black pepper
• White Barbecue Sauce (recipe below)

Preparing the Grill

Rinse the chicken and pat it dry with paper towels. Place it on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the grill. Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.

Building the Fire

Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay them in the middle of the unlit charcoal.

Lighting the Fire

Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.

Setting Up the Grill

Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips. Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal.

Cooking the Chicken

Remove the chicken from the refrigerator. Rub it all over with oil and season generously with salt and pepper. Let it sit at room temperature for about 10 minutes. Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal). Cook, covered, making sure the lid’s vent is over the chicken (not the fire), for 30 minutes.

Monitoring the Temperature

Check the grill temperature: It should be between 250°F and 350°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.

Finishing Touches

Baste the chicken with more oil and season with additional salt and pepper. Rotate it on the grill and flip it skin side up. Continue to cook, covered, until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh (make sure it’s not touching the bone), about 25 to 45 minutes more, depending on the temperature of the grill. When the chicken is done, remove it from the grill and immediately baste it with sauce. Serve, passing additional sauce on the side.

Tips and Variations

• For a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.
• Experiment with different types of wood chips to find your favorite flavor profile.
• Serve with your favorite sides, such as coleslaw or baked beans.

White Barbecue Sauce Recipe

Combine 1 cup mayonnaise, 1/4 cup chopped fresh parsley, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1/2 teaspoon garlic powder in a bowl. Stir until smooth. Refrigerate until ready to use.