Go Back
+ servings
Smoked Whole Roaster Chicken

Smoked Whole Roaster Chicken

Step by step guide for smoked whole chicken- including times, temps, dry rub recipes and pro tips.  
Course Entree
Cuisine American, BBQ, Barbecue
Keyword Dry Brine Smoked Chicken, how to smoke a whole chicken, pellet grill smoked whole chicken, smoked whole chicken, whole roaster chicken on pellet smoker
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours 10 minutes
Servings 4 -6 servings
Cost $15.00


  • 1 3-4 lb whole roasting chicken, (we prefer organic birds, which can be on the smaller side)
  • 1/4 cup dry rub (see notes), the exact amount will vary based on exact size of your bird
  • 4 cloves garlic, lightly smashed
  • 1/2 red onion, roughly chopped
  • 1/2 lemon, sliced in half to fit inside the chicken cavity


  • Preheat smoker to 225 degrees (we used apple wood).
  • Remove any giblets from the cavity of the chicken. Clean and pat dry your chicken with paper towel and cover with dry rub. 
  • Optional: Stuff the cavity of the bird with garlic cloves, onion, and lemon (cut up).
  • Next tie up the wings and legs to get them closer the body of the chicken so they don’t dry out.
  • Place on smoker for one hour. Then, after one hour, increase temperature of the smoker to 350 degrees, and leave until the internal temperature of the thickest part of the bird reads 165 degrees (this could take up to another hour depending on the size of your bird). 
  • Remove, and let sit for about 15 minutes, then slice and serve. 


Dry Rub used for the recipe CLICK HERE.
*This can be adapted to whatever smoker you have. But it's quite easy for a pellet smoker as you can control the temperatures quite easily on them.
Use the carcass to make smoked chicken stock.
Also consider making this on Sunday and then having chicken for the week for sandwiches and salads. We often cook two, one for our meal that night and the rest to incorporate into tacos, enchiladas, and other great dishes.