Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
Follow the directions below to cook a whole chicken in a smoker. Don’t skip the salt brining! For beef it’s a nice bonus; for chicken, it’s night and day flavor and texture wise!
3–4 pound (1.36–1.8 kilogram) whole chicken
Gefen Garlic Powder, to taste
Pereg Black Pepper, to taste
paprika, to taste
The night before, season chicken inside and out with a layer of salt and leave it in the fridge, open, overnight.
Preheat the smoker to 225 degrees Fahrenheit (105 degrees Celsius) at about 3/4 power smoke (if you have separate controls).
Sprinkle the top and bottom of the chicken with garlic, pepper, and paprika. Go as heavy or as light as you like.
Transfer chicken to barbecue, breast side up. Cook for three hours.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation