Whole Chicken on the Pellet Grill

[mgaretz]

Made whole chicken again last night. Oiled with olive oil and dusted with Montreal Chicken Rub. Cooked on the pellet grill (Rec Tec) at 450F for 70 minutes. I also threw a baker on for the same time and with 30 minutes to go I also added carrots, roasted my usual way. Tossed with olive oil, salt, pepper, honey and a touch of cumin then wrapped in foil.

A simple, easy and yummy meal!

[Huskee]

It looks great, almost like a food magazine shot!

[charchamp]

I agree, what a great looking bird

[mgaretz]

Here'e the same chicken, cut up this time, and served as leftovers the next day along with half a leftover spud. I reheated them both in the BSO on reheat with convection at 375F for 15 minutes. The skin was still crispy!

[Jerod Broussard]

Nice....I may do some chicken on the PBC this weekend....I have a 11+ pound Picnic but I cooked 2 butts this weekend so I may have to wait a few weeks on that.

Still figuring how I want to hang it and all that.....Need to cut me some extra rebar. Found a good long piece cutting grass at our new school.

[frijolefrito]

Soo can someone give me a magic whole chicken smoke guide like i see for briskett and pork? I know its here i must be blind.

[Huskee]

Soo can someone give me a magic whole chicken smoke guide like i see for briskett and pork? I know its here i must be blind.

Frito this is perhaps the easiest and BEST smoked chicken if you follow the recipe closely http://amazingribs.com/recipes/chick...d_chicken.html I don't know what you use for smoking wood but I recommend a fruit wood like apple, cherry or peach on chicken, or light doses of pecan. I'd stay away from strong woods like oak or mesquite on chicken. I use my rib rub, you can use Memphis Dust or Simon & Garfunkle chicken rub of Meathead's. They will all work great on chicken.