Smoked Chicken


We (more accurately, -s) smoked 2 chickens for our Thanksgiving dinner. They were unbelievably delicious. One was marinated overnight in our favorite spicy bbq sauce and the other had a dry rub. Both were fabulous, but my favorite was the one with the dry rub. The dry rub gave the chicken such great flavor. We just used an inexpensive ($70) electric smoker, and it worked great.

Dry Rub Ingredients:

  • 1 dried chipotle
  • 4 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. peppercorns
  • 1/2 tsp. salt


  1. Combine chipotle and peppercorns in a spice grinder and grind
  2. Combine all spices
  3. Massage spices onto the chicken
  4. Smoke according to your smoker’s directions. We used hickory wood and smoked for the chickens for 6 hours. Be advised that cooking time varies, especially on the weather–the colder the weather the longer the smoking takes.

Smoked Chickens:


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