By on April 25, 2014
Smoked Chicken


What You Need to Make Smoked Chicken:

1 chicken, brined

1 large onion, chopped

3 tall celery stalks, chopped

1 lemon, cut in wedges

8-10 garlic cloves, smashed

5-6 sprigs of thyme

1 pinch of salt and pepper

6 tbsp. butter

¼ c. chicken seasoning

3 cups hickory wood chips OR pine branches



1. Soak wood chips in water for at least 30-45 minutes before going on the grill. Do this first.

2. Mix onion, celery, lemon, garlic and thyme with 3 tbsp. of melted butter, salt and pepper. Set aside.

3. Remove chicken from brine, rinse thoroughly under cold water and pat dry with a paper towel.

4. Stuff the inside of the bird with the onion and celery mixture.

5. Rub the entire chicken with remaining butter and sprinkle with chicken seasoning, working the spice mixture into the skin with your hands.

5. Place a 9×13 inch aluminum pan on the flavor bars or charcoal rocks in your barbecue and half-fill with water.  This creates a “cool zone” on which to place the bird while smoking.

6. Make two packets out of aluminum foil and pack equally with the pre-soaked wood chips, poking several large holes in the top of each. Place these directly on the flavor bars adjacent to the water pan and light this zone. You’re trying to reach a constant temperature of about 220.

7. When heated, place bird on the grill rack above the water pan and let cook for 3-5 hours or until the internal temperature of the leg reads 170 degrees, adding more wood chips as needed.

8. Remove chicken from grill and allow to rest for several minutes before cutting.

9. Serve in whole quarters or sliced on top of a crisp salad.



1 gallon cold water

1 cup kosher/sea salt

1 cup brown sugar

½ cup peppercorns

5-6 sprigs of rosemary



1. Combine all ingredients in a large container and stir to dissolve the salt and sugar.

2. Add chicken to the brine and ensure all parts of the bird are submerged.

3. Refrigerate for at least 12 hours, up to 36.


Chicken Seasoning:

3 tbsp. salt

3 tbsp. garlic powder

3 tbsp. dried thyme

2 tbsp. dried oregano

2 tbsp. onion powder

2 tbsp. dry mustard

2 tbsp. brown sugar

1 tbsp. smoked paprika

1 tbsp. chipotle powder

1 tbsp. dried coriander

1 tbsp. black pepper
1. Combine all ingredients in a single bowl and whisk together until mixed evenly.

2. Store in a sealed jar and use to season any and all types of poultry.

Brad Ariss

About Brad Ariss

Brad is a freelance writer in the outskirts of Toronto, Ontario. He has lived and travelled in over thirty countries worldwide and has spent more time abroad than at home since having graduated from an economics program in his exceedingly distant youth. When free of time and obligation, he spends his minutes in a narrow kitchen, cooking with and with the support of an array of wine, beer, music and spirits.

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