In your sink, rinse the chicken exterior and cavities with cold water. Using a towel or paper towel, dry well. Set the chicken aside and allow to come to room temperature.
Simple yet packed with flavor, this recipe is the perfect solution for weeknight dinners following busy days.
Fill up your water pan with amber beer to the suggested amount. Add the wood chips to the chip box. Preheat your Digital Electric Smoker for 40 minutes.
While your smoker is preheating, rub the chicken skin with olive oil. Remove the paper skin from garlic cloves (if necessary).
Fill the chicken cavity with the garlic, half of the chopped rosemary and the lemon peel.
Season the chicken's exterior with salt, pepper and the remaining chopped rosemary.
Once the digital smoker is preheated, set it to 250 degrees. Add the chicken to the middle rack, breast side up. Insert the thermometer probe into the bird between the thigh and breast. Set the digital thermometer for 165 degrees internal temperature.
Smoke the chicken for three to four hours or until the internal temperature of the chicken has reached an ideal internal temperature of 165 degrees and the juices run clear. Do not cut until the bird has rested for 15-20 minutes.