Buck's Smoked Whole Chicken

:A family favorite you'll make again and again


  • 1 whole chicken (2-3 pounds)
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons Bald Buck Seasoning


  • Preheat the Smoker: Preheat your smoker to 275 degrees F.
  • Season the Chicken: Drizzle the chicken with olive oil and season on all sides with Bald Buck Seasoning. I don't recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk.
  • Tie the Chicken: Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint.
  • Smoke the Chicken: Place your chicken directly on the grill grates on your smoker. Close the lid and smoke for 3 1/2 - 4 hours. The breasts should be about 160-165 degrees F, and the thighs should be about 170-175 degrees F.
  • Optional Basting: Baste with your favorite BBQ sauce during the last 30 minutes of cooking (this is optional). If you want crispy skin on your chicken, increase the heat on your smoker for the final 8-10 degrees (aim for 375-400 degrees).
  • Serve: Once the chicken has reached the correct internal temperature, remove it from the grill, slice, and serve
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