Smoked Chicken
Ingredients
- 3-5 pound of whole chicken
- ¼ cup cooking oil
- ½ tablespoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons Creole Cajun seasoning ((Homemade is best ) )
Steps
- 1
Place about 4 to 5 cups of wood chunks in a small aluminum pan; pour in apple juice or water to cover the wood chips. Let the wood sit in the liquid overnight, this will prevent the wood from burning fast during the smoking process and will also add some flavor.
- 2
Rinse the chicken, trim any excess skin or fat around the neck area and clean the giblets if any. Place chicken in chopping board and pat dry. Drizzle chicken with oil and spread all over the bird.
- 3
Season inside and outside of chicken generously with salt, pepper and creole seasoning. Tie the legs together using kitchen string or butcher's twine. Transfer chicken to a large bowl, cover with plastic wrap and place in the refrigerator for about 2 hours or overnight to marinate.
- 4
While the chicken marinates, prepare the gas grill for smoking by placing about a cup of the wet wood chunks in an aluminum foil, tightly seal the foil and use a knife to make tiny holes on one side of the foil (this will work as a smoke box if you do not have one). Light only one grill burner (preferably an extreme burner) to medium heat, place the premade smoke box on the lit burner. Close the grill to preheat to about 225F to 250F.
- 5
Place the whole chicken in the preheated grill breast side up. If desired, place a small bowl of water at the side of the chicken, this helps to add some moisture during smoking. Close the grill and cook for about 4-5 hours depending on the size of the chicken and the amount of heat. Avoid opening the grill often but check smoke box and replace them when necessary.
- 6
Once the chicken has reached an internal temperature of 165°F, remove from the smoker and let rest for 15 to 20 minutes to allow the juice to redistribute.
- 7
Carve the smoked whole chicken into desired servings and serve.