Smoking a whole chicken on a pellet grill is a straightforward process that yields flavorful, juicy meat with a smoky aroma and crispy skin. Here is a comprehensive guide based on expert sources:

Preparation

• Brine or Season: You can brine the chicken overnight in a mixture of water, kosher salt, and brown sugar for moisture and flavor, or simply season it with a dry rub made of garlic, salt, pepper, smoked paprika, cumin, and other spices to your taste.
• Stuff the Cavity: Add aromatics like lemon halves, onion quarters, garlic cloves, fresh thyme, sage, or rosemary inside the chicken cavity for enhanced flavor.
• Dry the Skin: Pat the chicken dry and optionally let it air-dry in the refrigerator for a few hours to promote crispy skin.
• Tie the Legs and Tuck Wings: Use butcher’s twine to tie the legs together and tuck the wings under the bird for even cooking.

Smoking Process

• Preheat the Pellet Grill: Set your pellet grill temperature between 180°F and 225°F for smoking. Use the Super Smoke setting if available for extra smoke flavor.
• Place the Chicken: Insert a meat thermometer probe into the thickest part of the breast without touching bone, and place the chicken directly on the grill grates.
• Smoke Time: Smoke the chicken at 225°F for about 1 to 3 hours depending on size and whether it’s spatchcocked, until the internal temperature reaches around 160°F.
• Increase Heat to Roast: After initial smoking, increase the grill temperature to 350°F–375°F to roast the chicken and crisp the skin. Continue cooking until the internal temperature reaches 165°F.
• Rest the Chicken: Remove the chicken from the grill and let it rest for 15–20 minutes before carving. The internal temperature will rise a few degrees during resting.

Wood Pellets

• Fruit woods like apple and cherry provide mild, slightly sweet smoke.
• Hickory and mesquite offer bolder, stronger smoke flavors.
• Specialty blends and bourbon barrel pellets add unique flavor layers.

Example Timing and Temperature Summary

Step| Temperature (°F)| Duration
---|---|---
Smoke| 180–225| 1–3 hours
Roast (finish)| 350–375| 20–60 minutes
Internal Temp Goal| —| 165°F (safe to eat)

Additional Tips

• Use a wireless meat thermometer for accurate monitoring.
• Baste with melted butter mixed with rub during smoking for extra flavor and moisture.
• Spatchcocking (removing backbone and flattening) reduces cooking time and promotes even cooking.

This method produces a tender, juicy smoked whole chicken with a crispy skin and rich wood-fired flavor, making pellet grills an excellent tool for smoking poultry