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How long and what temp should you smoke a chicken for in an electric smoker?

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I do a considerable amount of smoking and I cook my whole chicken till I reach an internal temp of 170 in the thigh or breast with a digital thermometer. It can take 3 hours or 5 depending on the chicken. Best to use a digital probe type thermometer for safety. I cook all my smoked meats at 225-250. I hope this helps.

Posted on Nov 10, 2010

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The smoker heats ok but no smoke

Assuming the smoker is heating up correctly to at least 225 - 250 Degrees F and you have loaded the wood chip holder with soaked wood chips, I can't think of any reason smoke is not being produced. Unless, you soaked the wood chips to long. 30 minutes is generally all that is necessary. The chips should start smoking before you place meat, fish or chicken in the smoker.

Thanks for choosing FixYa.

Sep 15, 2011 | Masterbuilt 20070106 Electric Smoker

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I do not think my Brinkman smoker is getting hot enough. I was able to cook three split chicken breasts and eight wignettes, but this took over four hours! I am using the smoker outside of my garage so I...

I really don't think the problem is with the extension cord, as long as it it's at least a 12 or 14 gauge.
I'm assuming you remove the heating element and pan from the smoker body to grill foods. If not, you're not grilling you're smoking. Which is low and slow cooking. Temperature that doesn't exceed 250 degrees F. So, if you were smoking the chicken ****** and wing-lets, 4 hours does not seem unreasonable.

Right now, the best thing you can do, is purchase an inexpensive oven thermometer (that sets on the oven rack in a conventional oven) to accurately determine what the temperature is, when you smoking or grilling.

In case you have misplaced the Owner's Manual, I have included a link to it that you can download & print for future reference.

I hope this helped you and thanks for choosing FixYa.

Aug 22, 2011 | Brinkmann 810-7080-K All-in-One Grill /...

2 Answers

How to make a chiken on the smoke and grill.

Use one cup of salt and cover your chicken with salty water. Let it soak for 2 or 3 hours. Remove chicken from brine and sprinkle season salt on each piece of chicken. Place chicken on rack with water pan in between fire and chicken for indirect effect. Fill pan with water and a little liquid smoke. Takes about an hour or so. Chicken is done when temp inside bird gets 170f.

Aug 15, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

I have a backyard classic cube smoker, no idea how to use it. Any idea where I can find a users manual?

remove charcoal holders put in app. 12 bric. light, wait till they turn white, put holders in cube hange full chicken in basket add smoke chunks close lid check after 1 hr. 15 min should be done, best chicken that you wll eat, will cook 12/14 lb turkey in 2 1/4 hr. also

Nov 25, 2009 | Grilling

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On several occasions,in smoke mode, after several

the smoker does not emit smoke continuously. The pellets are pushed into the firepot at a speed relative to the temp setting. If you listen to it you will hear it go through the heating cycle and see that is a normal condition.

Jul 07, 2009 | Traeger Industries BBQ070 All-in-One Grill...

1 Answer

New electric smoker no instructions!

Put some water soaked hickory chips and some liquid smoke with chicken stock or pinot grigio wine or both in the pan above the heater element. Put yer rubbed and marinated meat in top above the wood mix. Plug it in. Pop a top on a cold brew of yer choice. :D The idea here is low and slow. You want the meat to be at or around 200 and the smoke to flavor the meat. This ain't no grill in 30 and eat, it is a low and slow smoker. It takes all night or day to cook stuff correctly. Low and slow my nizzle :D Party on! What time do we eat? Saturday? You betta get started. LOL

Jun 25, 2009 | Masterbuilt 20070106 Electric Smoker

1 Answer

How do I use a Cadac smoker.

The cadac smoker cooker is probably the easiest to use. Lift all the inside bits out and put about 3 desert spoons of wood chip for smoking on the big plate at the bottom. Return all the other pieces except the lid. Use the low gill for chicken and bigger pieces of meat and the tall grill for flat pieces of meat and fish. It takes about an hour and a half for a chicken. Hope this helps.

May 02, 2009 | CADAC Grilling

2 Answers

How do I use the wood for the smoker

I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.

It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).

The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.

Aug 23, 2008 | Brinkmann Stillwater Heavy-Gauge...

1 Answer

Cook Times

For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.


Nov 21, 2007 | Char-Broil Electric H2O Smoker

1 Answer

I need direction.

The website can give you alot of advice on your tempertures and length of time to smoke your chicken.

Nov 19, 2007 | Char-Broil Electric H2O Smoker

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