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Smoked Chicken (whole) Temperature — Smoker 275°F, Internal 165°F / 74°C internal
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Smoker Temperature: 275°F / 135°C
Internal Temperature: 165°F / 74°C
Overview
Smoked Chicken (whole): smoker at 275°F (135°C), cook to 165°F / 74°C internal. Takes 2.5-4 hours. Higher temp for crispy skin. Brine overnight for best results.
Key Details
- Smoker Temperature: 275°F / 135°C
- Internal Temperature: 165°F / 74°C
- Cook Time: 2.5-4 hours
- Higher temp for crispy skin. Brine overnight for best results.
- Use a leave-in probe thermometer for best results
Why This Matters
- Smoking requires low temperatures for long periods
- The "stall" happens around 150-160°F — be patient or wrap
- Wood choice affects flavor: hickory, oak, cherry, apple, mesquite
How To
- 1Preheat smoker to 275°F (135°C)
- 2Season meat with rub of choice
- 3Add wood chips/chunks for smoke flavor
- 4Cook for approximately 2.5-4 hours
- 5Remove at 165°F internal temperature
- 6Higher temp for crispy skin. Brine overnight for best results.
Tags
cooking-tempssmokingbbqsmoked-chicken-wholelow-and-slow
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EssentialFrequently Asked Questions
Smoker at 275°F, cook to 165°F / 74°C internal. 2.5-4 hours.