Temperature Control: Timing Guide for Smoked Chicken
One of the most convenient luxuries of cooking with a digital electric smoker is that there is little to no fuss when preparing food like smoked chicken. All you really need to do is check the internal temperature to be sure it reaches the target temperature of 165°F. It may be tempting to just cook the smoked chicken by setting a timer and assuming that the chicken is done when it goes off, but the only way to know if the chicken is safe to eat is by referring to the internal temperature.
1
Use a digital meat thermometer.
2
Insert the thermometer into the thickest part of the meat, taking care to not touch any bones, as this will throw off the temperature reading.
3
Read the temperature. If the temperature has reached 165°F or higher, the smoked chicken is fully cooked and safe to eat.
1
Whole Chicken: Smoker temperature - 250 degrees Fahrenheit Smoking time - 30-45 minutes/pound Finished temperature - 165 degrees Fahrenheit
2
Chicken Breast: Smoker temperature - 250 degrees Fahrenheit Smoking time - 30-45 minutes/pound Finished temperature - 165 degrees Fahrenheit
3
Chicken Quarters: Smoker temperature - 250 degrees Fahrenheit Smoking time - 4 hours Finished temperature - 165 degrees Fahrenheit
4
Chicken Thighs/Legs: Smoker temperature - 250 degrees Fahrenheit Smoking time - 2 hours Finished temperature: 165 degrees Fahrenheit
5
Chicken Wings: Smoker temperature - 250 degrees Fahrenheit Smoking time - 1.5-2 hours Finished temperature - 165 degrees Fahrenheit
1
Some smokers come with thermometers that will automatically stop cooking and switch to warming mode once the meat has reached the desired temperature.
2
Smoked chicken will continue to cook once you take it out of the smoker. To prevent chicken from overcooking, take it out at 160°F so that it will reach the perfect target temp of 165°F by the time you are ready to eat.
3
If you set your smoker to 250°F, estimate the cook time to be about 30-45 minutes per pound.
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