Whole Chicken Cooking Temp And Time, How long does it take to cook a whole chicken? Options

[timberline12k]

I am finally going to fire up the smoker this weekend and cook two whole chickens.

I thought I should check to see what changes I should make to my past methods since I sold my pit smoker and downsized to a ceramic (Kamado Joe) cooker.

On my pit smoker I used to marinate the chicken overnight in herbs, olive oil and lemon juice. Then I would place each on a chicken rack and cook with wood only at 225 degrees for a around 6 hours.

I am looking forward to using a lot less fuel. I plan to cut up one apple log and soak it overnight before adding it to the lump charcoal. I purchased a pizza stone to use as a heat deflector. I would like to use my chicken racks and place them on the pizza stone.

My main question is what temperature would you suggest and for how long? Should I cook hotter (say 250) and for less time (4-5 hours)?

Of secondary importance I would welcome thoughts on the following topics.

Should I add a drip pan with water and beer in it, or just skip it this time?

What seasoning would you suggest?

Sometime in the future I would like to try tandorri style flavor, it that with yogurt and some type of red seasoning?

Would you using an internal thermometer or just watch the outside thermometer?

Any other suggestions?

David

[The BBQ QB]

Hey Timberline,

How's the new ceramic?

On my pit smoker I used to marinate the chicken overnight in herbs, olive oil and lemon juice. Then I would place each on a chicken rack

No problem with that approach

and cook with wood only at 225 degrees for a around 6 hours.

Lump Charcoal only.

I am looking forward to using a lot less fuel. I plan to cut up one apple log and soak it overnight before adding it to the lump charcoal. I purchased a pizza stone to use as a heat deflector. I would like to use my chicken racks and place them on the pizza stone.

I don't soak wook chunks, it just delays the smoke, but you plan on a very long low temp cook, so try some soaked and some unsoaked to prolong the smoke generation in the cooker.

My main question is what temperature would you suggest and for how long? Should I cook hotter (say 250) and for less time (4-5 hours)?

As a general rule of thumb lean meat like chicken drys out the longer you cook it. Since there is very little to break down in the meat, the longer cook is probably not necessary. However what you like in the way of chicken is your own preference, and longer cooking may be just the way you like it. With a ceramic you can do it either way.

I cook whole chickens at 325-350, with 3-4 chunks of dry smokewood. Around an hour of cook time give or take.

Should I add a drip pan with water and beer in it, or just skip it this time?

Up to you, the pan will prevent grease flare up in the coals, but I've done two side by side direct and they crisp up nice if let dried and salted in the fridge for 24 hours

What seasoning would you suggest?
Cumin, Tumeric, Thyme, Pepper, and dried basil.

Sometime in the future I would like to try tandorri style flavor, it that with yogurt and some type of red seasoning?
Chicken Tandoori and Naan

Would you using an internal thermometer or just watch the outside thermometer?
Definitely internal. 160 in the breast 180 in the thigh.

Any other suggestions?
Try spatchcocking the chicken. reduces your equipment requirements and cleaning and the chicken cooks uber even.

JM2C

Mike D

[GrillDaddy]

My main question is what temperature would you suggest and for how long? Should I cook hotter (say 250) and for less time (4-5 hours)?

I have found 225 to 325 will work. the ceramic cookers are more like Charcoal ovens.

Should I add a drip pan with water and beer in it, or just skip it this time?
Yes, or wine/water

What seasoning would you suggest?

I like the apple wood chip ideal, I like to soak chips or chuck, Gives you a chance to get everything on the grill before the wood is smoking in your face. If it does not smoke within 5 minutes or so you can open top and vents all the way for a few minutes. Once smoking starts, put both vent to prevouis position.
I have not had an issue w/ the temp getting to high by doing this

Sometime in the future I would like to try tandorri style flavor, it that with yogurt and some type of red seasoning?

Would you using an internal thermometer or just watch the outside thermometer?
I use an internal meat thermometer but verfiy GD thermometer is staying at desired temp.

Any other suggestions?
Sounds like you are ready, just read thru the owner manaul before using GD.

David
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[timberline12k]

Happy 4th of July! Great way to fire up the new ceramic smoker for the first time. Turned out great. 3 hours at 275 degrees. Thanks for your help. Here are some photos.

David

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[Drive By Dawg]

Happy 4th of July! Great way to fire up the new ceramic smoker for the first time. Turned out great. 3 hours at 275 degrees. Thanks for your help. Here are some photos.

David

Timberline,

Please email me at beecherw75@gmail.com if you have a moment. Thanks!

[GrillDaddy]

Timberline,

Looks really good and I'm sure you enjoy the faster cook & not replacing charcoal. I would suggest you not use the chinney starter. The GD had a natural air flow that allow us not to need the chinner starter. The GD should heat up slowly to protect you fire ring & fire box. Hopefully this will help other new owners as well.

Enjoy your cooker,

Randy

[Drive By Dawg]

Timberline,

How do you like that Kamado Joe? I'm leaning to a GD, but was interested in that model as well since it's new on the market. I like the look. Any thoughts after using it a few times? I've heard it's constructed better than the Eggs.

[timberline12k]

I like the Kamado Joe better than my Klose Pit Smoker, but I really can't compare it to the Grill Dome since I have never seen one. I suspect the GD is very similar, but I preferred having the KJ dealer 10 minutes from my house and saving $65. I don't think you can go wrong with either one. Both were at the top of my list after researching ceramic smokers.

The temperature was easy to control, but I may try adding more lump charcoal next time since I can shut the KJ down after the cooking is complete. I may also want to kick up the temperature to 300 degrees.

David

[GrillDaddy]

Which Ceramic cooker to select?

Cost, having a dealer close by, track record of reliability, accessories, activity of forum, events, and even looks play a role.

These all are factors in selecting a Ceramic cooker. To me it is like shopping for an automobile. There are pros & cons to all Ceramic cooker brands. As customers, that is to our advantages as each company continues to improve their product. Even new maker open businesses like KJ.