Smoked whole chicken

  • 1 whole chicken
  • 1 lemon
  • 1 onion
  • 1 apple
  • 2 garlic cloves
  • Salt & Pepper
  • Paprika
  • Olive Oil

Brine the chicken (3.5 litres water, 1 cup sugar, 1 cup salt) – overnight if possible.

Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.

Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.

Rub olive oil all over the chicken, then sprinkle salt and pepper all over, and a light dusting of paprika for color.

Set up your grill for indirect cooking (or use your smoker).

Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250F, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170F. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.

Let the chicken rest for at least 20 minutes before pulling apart or slicing.