The Ultimate Guide to Smoked Chicken on the Big Green Egg

Welcome to the ultimate guide for smoking chicken on the Big Green Egg! If you’re new to the Egg game or looking for tips to improve your chicken smoking skills, you’re in the right place. Smoking a whole chicken on the Big Green Egg is not only simple but also results in a flavorful and juicy bird. So, let’s dive in and learn how to make the most delicious smoked chicken!

Prep Work for Smoking Chicken

Before we get started, it’s essential to prepare the chicken properly. Start by removing any giblets from the cavity and trim excess fat. For an extra flavorful chicken, dry brining is recommended. Apply kosher salt, around ½ teaspoon per pound, all over the chicken skin. Let the chicken rest in the fridge for 4-24 hours to allow the salt to work its magic. This step helps to mitigate rubbery skin and enhances the overall flavor.

Smoked Chicken

Fill it up, tie it, and give it a rub

To add a delicious aroma and flavor to your smoked chicken, fill the cavity with aromatics such as celery, carrots, onions, peeled garlic, fresh herbs, or even a lemon. After filling the cavity, fold the wings under the body to prevent burning and tie the legs together using butcher twine. This will result in more even cooking and a better presentation.

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Herb Rubbed

For the perfect flavor profile, create a simple herb rub by combining dried crushed parsley, rosemary, and thyme. Spray the bird with a quick mist of cooking oil to act as a binder for the rub. The oil also helps with browning and crisping the skin. Once sprayed, generously apply the herb rub to the chicken.

Let’s get this bird on the Egg

Now that the bird is prepped and ready, it’s time to fire up the Big Green Egg. Set the Egg for indirect cooking at a temperature of 275°F-300°F. Adding a disposable drip pan to the convEGGtor can help with easy cleanup. Keep in mind that using too much wood for smoking can result in an overly dark and bitter chicken. Use just a few small chunks of your favorite wood to give the chicken a subtle smoke flavor.

Preparing the Egg

Make it safe – internal temperature matters

To ensure the chicken is safe to eat, cook it until it reaches an internal temperature of 165°F in all parts of the bird. Use a digital instant-read thermometer, like the ThermaPen or ThermoPop from ThermoWorks, to check the temperature. It’s crucial to invest in a reliable thermometer to guarantee perfectly cooked chicken every time.

Rest and serve

Once the chicken reaches the recommended temperature, remove it from the Egg and let it rest for 10-20 minutes before serving. Resting allows the juices to redistribute within the meat, resulting in a juicier and more flavorful chicken. Serve your smoked chicken with your favorite sides and enjoy the deliciousness!


Q: How long does it take for chicken to reach 165°F on the Big Green Egg?
A: The cooking time will vary depending on the size of the bird. On average, it takes around 3 hours at a temperature of 300°F.

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Q: Can I skip the dry brining step?
A: Although dry brining is recommended for better flavor and texture, if you’re short on time, you can skip this step.

Q: What wood should I use for smoking chicken?
A: Use a few small chunks of your preferred wood for a subtle smoke flavor. Experiment with different wood types to find your favorite.

Q: Can I use a different rub for the chicken?
A: Absolutely! Feel free to experiment with different rubs and spices to create your unique flavor profile.


Smoking chicken on the Big Green Egg is an excellent way to enjoy a flavorful and juicy bird. By following these steps and using the right techniques, you’ll achieve mouthwatering results every time. Remember to prep the chicken, use a delicious rub, and maintain the correct temperature throughout the cooking process. So, fire up your Big Green Egg and get ready for a fantastic culinary experience!

Until next time, happy grilling!


If you want to explore more delicious recipes and tips for using your Big Green Egg, visit Rowdy Hog Smokin BBQ.