Poultry · smoking times
How long to smoke Whole chicken
At 275°F, plan on 30 to 35 minutes per pound. A 5 lb whole chicken takes about 2.5 to 3 hours. Pull it at 165 to 175°F.
A whole chicken is done when the thickest part of the breast and the thigh both reach a safe temperature, usually in 2 to 3 hours.
Smoking time by weight
| Weight | 250°F | 275°F | 300°F |
|---|---|---|---|
| 3 lb | 2 hours | 1.5 to 2 hours | 1 to 1.5 hours |
| 4 lb | 2.5 to 3 hours | 2 to 2.5 hours | 1.5 to 2 hours |
| 5 lb | 3.5 to 4 hours | 2.5 to 3 hours | 2 to 2.5 hours |
| 6 lb | 4 to 4.5 hours | 3 to 3.5 hours | 2.5 to 3 hours |
| 7 lb | 4.5 to 5 hours | 3.5 to 4 hours | 3 to 3.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 165 to 175°F |
| USDA safe minimum | 165°F |
| Suggested rest | 10 to 20 min |
Plan your start time
Tips for whole chicken
- USDA's minimum is 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. Dark meat is more tender at 175°F or a bit higher.
- Smoker temperatures below about 275°F often leave the skin rubbery. Going to 275 to 300°F, or finishing in a hot oven, gives crisper skin.
- Spatchcocking (removing the backbone and flattening the bird) cuts the cook time noticeably and makes it more even.
Best wood
Apple, Cherry, Pecan, Hickory. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.