• Home
  • Articles
  • Helpful Cooking Tips +
    • Cooking Measurements
    • Cooking Temperatures
  • Gluten-Free
  • Holidays+
    • Super Bowl
    • Valentine’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Free Recipe eBooks
MeatIsNotASideDish

A collection of original food recipes & articles.

Meal Planner Grocery List - Printable PDF Kit

4th of July Smoked Chicken

July 10, 2010 by admin

Over the first week July, I usually have a few days off, so I figured I would fire up the smoker and make some 4th of July smoked chicken.

We were expecting family (around 8-9 adults), so my wife and I planned on trying smoked chicken. I have smoked an entire chicken before, so I knew if I were to do that again, it would take a bit longer than smoking it for two people. We decided on 7 chicken breasts, which filled two racks of my vertical water smoker and I decided to season them lightly with spices. Breaking the chicken up into just breasts, would keep the time down to under 3-4 hours, if I can keep the temperature fairly accurate.

At the time, I was using Kingsford Briquettes (original). I had recently bought a few bags, so I wanted to use them up. It took about half a bag (10lbs) for this cook-out along with 2 decent-sized hickory wood chips that were water soaked, 1-2 inches thick, wrapped in aluminum-foil (lasts about 2-3 hours). I filled the water bowl about half-way.

4th of July Smoked Chicken
My goal of keeping the temperature of around 225 degrees, was a success – I must say, this was the hardest part – and usually is. Every time I cook, I learn new things. I found that by turning the charcoal over (only opening the side access door), it would keep the temperature up and more consistent. You should always keep the lid on as much as possible to keep the heat going, so opening the small door on the side didn’t harm it too much. While wearing oven-mits, I reached up underneath and periodically turned the charcoal bin 180 degrees.

The chicken reached 165 degrees right at three hours (in maybe a little less time too). Along side the chicken, we served fresh grilled veggies. In the end, I can always tell when someone enjoys my cooking … when they go back for seconds!

– Kyle

About the author.

Print this page
Print
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on Tumblr
Tumblr
Share on Facebook
Facebook
Posted in: 4th of July, Articles, Cooking, Family, Holidays Tagged: Chicken, chips, egg, fig, smoked

Search for a Recipe

Featured Recipes

  • Easy Crustless Sausage QuicheEasy Crustless Sausage Quiche
  • 10 Gluten Free Recipes Free eBook10 Favorite Gluten Free Recipes - eBook Vol 1
  • Tomatoes Stuffed with QuinoaQuinoa Stuffed Tomatoes
  • Chicken Wings Dry Rub RecipeChicken Wings Dry Rub
  • Quinoa Cake RecipeQuinoa Cocoa Cake - Gluten Free
  • Poor Man's Baked Crab CakesPoor Man's Baked Crab Cakes
  • Apple Pork RecipeApple Maple Pork Tenderloin
  • Poppa T's Grilled CheeseburgersPoppa T's Grilled Cheeseburgers
  • Grilled Cedar Plank ChickenImprovised Cedar Plank Chicken
  • Phili Santa Fe Chicken CasserolePhili Santa Fe Chicken Casserole

Categories

  • Breakfast
  • Lunch
  • Dinner
  • Desserts
  • Beverages
  • Super Bowl
  • Valentine’s Day
  • Easter
  • Cinco de Mayo
  • 4th of July
  • Halloween
  • Thanksgiving
  • Christmas
  • Gluten-Free
  • eBooks

Additional Info:

  • About
    • Contact Us
    • Fine Print

Copyright © 2023 MeatIsNotASideDish.

Sumo WordPress Theme by SumoThemes