How to Smoke Chicken in Masterbuilt Electric Smoker

Armadillo Pepper shows you how to smoke a whole chicken in the Masterbuilt Smoker with just 3 easy steps. Step 1 is to prepare your chicken including removing the giblets, rinsing the chicken and drying. Step 2 is to season the chicken. In this video we are using Everglades Fish and Chicken seasoning. Step 3 is to smoke the chicken at 225 degrees F.
Note: We have an updated Hi-Def version of How to Smoke a Chicken in the Masterbuilt Smoker here • Smoked Chicken in the ... where we inject the chicken with creole butter and then smoke it.
For chicken, we like to use a combination of mesquite and apple wood. A good rule of thumb is to smoke the chicken for approximately 1 hour per pound, but more importantly make sure the chicken reaches 165 degrees F in the thickest part of the chicken for safe eating.
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[@Armadillopepper]

We have an updated Hi-Def version of this video here kzbin.info/www/bejne/r6GZi3yhopejras where we inject the chicken with Creole butter and then smoke it in the Masterbuilt Smoker.

[@shariwatkins2623]

ArmadilloPepper.com. How do you get the Golden Brown, Crispy Chicken? Beautiful..

[@jeffreypinder9398]

Have to check that video out.

[@SteveGamlin]

Hey there Jeff, thank you so much for these videos. I received a Masterbuilt Electric Smoker for Christmas and have been relying upon people like you to get me going. Just did my first chicken and was happy with the results. Looking forward to exploring your channel for more ideas!

[@GreaseMonkey1958]

Nice to see a fellow Floridian here on KZbin. I am now located in WV and also use a Masterbuilt Smoker (Propane instead of electric). Enjoyed your video and will try the chicken. John

[@edwardenglish1519]

My kids bought me a Masterbuilt Electric Smoker for my birthday. I am going to make one of these today as my first trial.

[@Armadillopepper]

Great kids....great gift! You are going to love this thing. So easy to use and still get great smoke flavor. Please let us know how your chicken turns out.

[@edwardenglish1519]

It turned out great. Better than I could have anticipated. I smoked 2 whole chickens but I cut them in half to smoke first. I did not inject any butter marinade but simply used a nice dry rub. I smoked using Mesquite chips. Next time I will try the injection and Apple Wood. My wife likes her meat almost burnt so I was uncomfortable when the meat reached 167° to take it out and serve her. I did slice a breast to test for doneness and it was so tender and juicy, but I let it cook longer than I would have liked to for her benefit. Wouldn't you know it, she still said some parts didn't have a cooked texture even there was no pink of juices running out. Lessons Learned: 1. Put your pan of red potatoes, carrots, onions, mushrooms, seasoned with butter, olive oil, and thyme, and rub seasoning or season salt in the same time as the chicken. It takes a long time to cook. 2. I also had great success with the cream cheese stuffed, bacon wrapped jalapeños placed above the chicken. Some of the bacon fat was able to drip right onto some of the chicken while smoking adding to the savor. 3. Definitely put some water in the oval pan because fat will drip into it and the water makes cleanup a snap. As I was removing the pan with its liquid I realized this after seeing the big globs of fat swimming around. Glad I did it. 4. Use some clean mechanic gloves; taking the grates and pans out while warm will make cleanup a breeze. Don't wait until it gets cold and clean it the next day; you will probably hate yourself. 5. Wipe the glass off with a damp rag or sponge wile warm will make it easy and keep the class clear and clean. 6. Cook the meat like you prefer it because the wife will complain regardless. Tell her to nuke it if she likes it burnt.

[@Armadillopepper]

I like the nuke it comment. I agree that wiping that glass off each time is a big time saver over the long haul. I hope you will give a brine a try one of these times you smoke a chicken. Once you do it, you will never cook any other way. We have several videos on using a brine. Thanks for taking the time to give us the feedback.

[@KNR6292]

You said it! My first ever smoke is a whole bird + 6 whole wings. All were marinated in pineapple orange juice. Wish me luck! Thanks for your help

[@christopherhinchee2473]

Thank you for this video. Very informative. Smoking my first chicken today

[@Armadillopepper]

Good look Christopher! This is a really old video and we have newer ones with better audio and graphics 🙂.

[@federicorosa3994]

LOVE THIS Love this, large and stable.

[@Armadillopepper]

Thank you

[@morgangentle1515]

Anyone using an electric smoker is using it for precision finishing and flavour may not have a smoke ring but the flavours are on another level ,

[@williamgreer849]

Glad to see this video.Chicken is whats for dinner xmas day.

[@Armadillopepper]

We have an updated version of this cook on our channel.

[@morgangentle1515]

These digital electric smokers are the Cadillac in the backyard ,,, I always recommend adding your seasoning and letting it sit for several hrs minimum before putting it on but these smokers produce pure magic

[@Armadillopepper]

Thanks!

[@LCon30]

excellent video...to the point without a lot of fluff and frills. I just bought a brand new Char-Broil 30-inch digital smoker, I brined overnight, and am really really anxious to get it in the smoker. I've been looking at KZbin videos all morning, and I found yours to be my favorite. Note the date stamp on this comment...first day of football, and first day with a brand new smoker. I don't know if it gets any better. Thanks again for the video.

[@Armadillopepper]

Hey Len, Congrats on the new smoker! Brining makes all the difference. I think you've inspired me to crank up my smoker today while watching the games! Let us know how your chicken turns out.

[@LCon30]

+ArmadilloPepper.com Thank you, and always glad to inspire...ha I will report back on the chicken. On a side note, I was down to two choices...the Masterbuilt or the Char-Broil. Last year I bought the Char-Broil Tru-Infrared Grill, and love it, so that's probably what tipped the scales.

[@Armadillopepper]

I have the Char Broil Big Easy Oil-less fryer and really like it. They make good stuff.

[@JohnYoshii]

Len Conyers it's been 1 year..... wheres the update???!!??!!?!!!

[@MrRekab97]

the waterfall made me pause to go pee twice..

[@Doug6714]

That chicken looks great. I will be smoking one on Tuesday. I haven't smoked one in a long time and am ready to do one.

[@Armadillopepper]

Thanks Doug. You might want to check out this Masterbuilt chicken video we did (it is much more recent) kzbin.info/www/bejne/r6GZi3yhopejras

[@Doug6714]

Great video

[@carlmontney7916]

Great video Jeff that chicken looked fabulous. So I take it you didn't use a binder for the rub? The color on that bird was very nice. Was that mostly from the Paprika in the rub?

[@Armadillopepper]

Thanks Carl. This video is 8 years old! You are correct on no binder and there is Paprika and spices in the Everglades seasoning.

[@Jessesalvo]

Cool video even 8 years old still learning from it thank you

[@Armadillopepper]

Thanks!

[@markoslejsek5974]

So I smoked my first whole chicken on the mb electric smoker. Mine only weighed 4 pounds. I used similar spices and apple wood. Did the temperature probe in the meat. Same temp. But mine was done in 2 hours. Does it matter on what rack you put it on.

[@Armadillopepper]

Doesn't matter, but it might get done quicker closer to the bottom where the heating element is.

[@TWells1015]

Do more videos, good job

[@Armadillopepper]

Thanks Travis. We have over 500 videos on our channel. Hope you check them out. Have an awesome Sunday!

[@MRSmith715]

Quick question, you said an hour per pound, you had a 7 lb chicken but only smoked it for 4 hours, did I miss something?

[@Armadillopepper]

This video is really old, 10+ years. It won't take an hour per pound for a 7 lb chicken.

[@RonGay58]

I always brine my chicken for 8 to 12 hours before smoking. You might want to try it someday. The only limit on brine seasoning ingredients is your imagination.

[@Armadillopepper]

Agrred! We also brine probably 90% of the time. Lots of brines on our channel.

[@jimd68]

Looks good!!! I will try this today. One question, do you turn the bird while it’s in there? I noticed it went in facing one direction and came out facing the opposite direction?

[@Armadillopepper]

I do usually turn it and sometimes turn it over on the other side.

[@morgangentle1515]

I have a crazy method for ribs , or brisket or chicken I call it the combo method

[@carloshutchinson7650]

Go Jaguars! Looks Great Bro.

[@Armadillopepper]

Thanks Carlos! This is a really old video. Hope you can check out some of our newer Masterbuilt chicken vids.

[@carloshutchinson7650]

@@Armadillopepperwill do

[@harrycutler6282]

Can you marinate a whole chicken before you put in a masterbuilt smoker mine don't come with the probe temperature so can you use any temperature gauge to check the temperature

[@Armadillopepper]

Yes, but it might be easier to spatchcock it if you plan to marinate. Lots of youtube videos show how to do it. I figured out my Masterbuilt temp probe wasn't very accurate, so I have a different one that I use also.

[@cbronson84]

Nice going to start mine in a couple hours wish me luck

[@Armadillopepper]

Use an independent temp probe as the built-in temp in older units was horrible

[@stephtraveler7378]

just made my benefit elections for the new year. They asked if I was a "smoker"... I answered yes and my rates went up...

[@Armadillopepper]

😁

[@mickey52149]

what did you use in pan to steam with, apple juice is what ill use you might put that in there other than that great vid

[@Armadillopepper]

I don't put any liquid in the pan unless it is cold, then I will add some to help keep the smoker temp stable. I do not find that adding liquid does anything for chicken moisture. I my experience it's better to brine or inject the chicken to make sure it stays juicy.

[@Volhunteer]

Go Jags!

[@terencegillespie6675]

Just got a smoker today. But I think I’m a loser..... I don’t have a whackin’ huge rather dull butcher knife yet. Not keeping up with the Jones. Thanks for your vid, man.

[@Armadillopepper]

If there is one thing I don't do in this world...it's sharpen knives. Congrats on your new smoker Jones.

[@scotthatfield4517]

This guy looks like someone I served with on the USS Gettysburg.

[@Armadillopepper]

+scott hatfield I never served, but thank you for yours.

[@kennetheldridge5267]

My mouth is watering awesome thank you very much

[@Armadillopepper]

Thanks Kenneth! This is a pretty old video. We've got quite a few newer Masterbuilt chicken videos on our channel.

[@harrycutler6282]

I smokes a whole chicken in mastersmoker at 225 I put it in at 820 am and at 400 pm it was not done at all what did I do wrong should I have smoked it higher temperature

[@Armadillopepper]

Not sure. No way should it take that long. Might want to check the temp on your MB and maybe check the accuracy of your probe using to take the chicken temp. I have seen MB temp vary a lot from what it says.

[@SmokedReb]

Great looking chicken! Did you have any trouble with the skin texture smoking it at 225?

[@cheapsectionalsofas7612]

Smoked Brisket - Masterbuilt Smoker Recipes: bestsmokersinfo.com/masterbuilt-smoker-recipes-brisket/

[@brutusmaximus5380]

Smoked Chicken skin is rubbery for the 1st 2 hours of smoking. To make it crispy, you need to the smoker to go past 325 degrees for the 3rd hour. till it reaches an internal temperature of 187 F. The masterbuilt I own does not go above 275 F. So I use a convection oven at 375 for the last hour of cooking.

[@graphguy]

great videos and website... need to add some great T-shirts with your great logos.

[@Armadillopepper]

Thanks Graph Guy. We actually had some T Shirts, but weren't happy with the printing quality. We give them away sometimes in our videos. We need to find a better printer.

[@sharonschallenges4322]

Can I grill several chickens at the same time? Will it take more time? Can this dry out the chicken? I like it completely dried out.

[@Armadillopepper]

You can grill multiple chickens. It might take only a bit longer. When you put multie cold chickens in at once it could possibly drop the temp in the smoker a little bit more, but not significant. Just cook longer if you want the chicken dry.

[@John-rz4cu]

Split the chicken in half and greatly reduce cooking time.

[@Armadillopepper]

Bullfrog it!

[@elliottj8690]

So it seems I need to smoke chicken for 1 hour at 225 and then finish it in the oven at 375. Does this sound right.

[@Armadillopepper]

You've got a couple of options: a) try the baking powder dry brine method as I show in this video kzbin.info/www/bejne/qX2rhnh6m8aWsJo, or b) you can crank up the temp during the last 30 minutes as you suggested. Sometimes the chicken itself plays a part in how crispy the skin gets.

[@bnmcamp]

Also I notice you don’t soak your chips. I always do because they last longer. Is there a benefit of not soaking?

[@Armadillopepper]

I used to soak them, but stopped. I never noticed any benefit from my experience. There was a study done about soaking wood chips/chunks and it is published on amazingribs.com. Check it out if you get a chance.

[@mthompson]

Soaked chips steam until the water is gone, then they smoke...waste of time.

[@waydeblank2375]

@@mthompson that is so true. Never soak your wood chips it just steams everything.

[@asiasierra2000]

@@waydeblank2375 I find that the chips burn up really fast if they’re dry. Does this happen to u?

[@johnm2482]

I just got my first electric smoker. Question for you, when smoking do you fill your water pan with all meats and vegetables? Are there some things that you do not use the water pan on? I am having a hard time finding information on this. Thanks in advance...

[@Armadillopepper]

I usually fill the water pan about 1/2 way. To be perfectly honest, I have forgotten to use any water (more than once) and have not noticed any difference. If you brine chicken and turkey, then you won't miss not having water in the pan. I did learn the hard way, don't fill the water pan all the way to the top....especially for long cooks like a brisket or pork butt. Enough fat will render off that the pan over-runs.

[@rweaver01]

I have used the masterbuilt smokers for over 5 yrs with great results - I never fill the water pan.

[@jfennell32]

Brad Ley please let me know

[@graphguy]

There is one school of thought that spraying your item periodically helps it absorb more smoky flavor.

[@wdwhitlow]

Chicken was large 6or7# first half in was tough but uder that was great i smoked at 250 for 3.5 hr

[@Armadillopepper]

wdwhitlow If it was 165 then you didn't over cook it. If you haven't already checked, might want to make sure your temp probe is reading accurate. Otherwise could have been the bird. BTW, we have an updated, Hi Def Masterbuilt chicken video that you might want to check out.

[@elliottj8690]

This was my first time smoking a whole chicken and the skin was very rubbery. I smoked it at 275 on the second rack from the top. What did I do wrong

[@Armadillopepper]

You won't get crispy skin at 275. If you are using something g other than Masterbuilt, you can crank up the temp a bit the last half hour.

[@tonysanford7930]

Do you ever inject your birds with anything?

[@Armadillopepper]

Lots of times. You can search our channel or here is a video where we did kzbin.info/www/bejne/r6GZi3yhopejras

[@86eastbay]

I was planning on smoking a chicken using your creole butter injected method, but I want to smoke Mac n cheese as well. Is it possible to smoke the chicken at 225 using creole butter? I’m new to smoking chicken with butter injections. Thanks!

[@Armadillopepper]

225 is a fine temp to smoke chicken.

[@andyvaldez212]

I've heard 225 is too low for chicken, that it's basically turning it into jerky.. tough and dry... I've never tried though... yours looks great... confused

[@Armadillopepper]

I cook chicken at 225 to 275 all the time. Plenty of videos on our channel you can check out and see for yourself. Never dry or tough. The challenge you will have is crispy skin. It takes higher temp for crispy skin, but at high temp you don't get much smoke flavor.

[@bnmcamp]

I’m confused 1 hr per pound with a 7 lb chicken but only smoked it for 4 hrs

[@Armadillopepper]

brian campbell An hour per lb is what some recommend to budget in general. Our experience is chicken takes less. For example, I smoked a 5 lb chicken yesterday And it was around 3 hours. We have a link in the description to a much updated video for smoking chicken in the Masterbuilt.

[@shariwatkins2623]

Are you using a water pan, drip pan??

[@Armadillopepper]

This video was a long time ago and I don't remember if I put water in the water bowl. I definitely use a water pan to help with cleanup, but I rarely add liquid. After many cooks, I don't find that it helps except to help stabilize the smoker temp when cold outside.

[@CapnCrunchESO]

Fun fact, washing your raw chicken actually increases your chances of getting food poisoning.

[@Armadillopepper]

Right on!

[@littlefoothikes1317]

Why?

[@Armadillopepper]

@@littlefoothikes1317 Should You Wash Chicken? CDC: Stop washing your raw chicken www.foxnews.com/health/cdc-stop-washing-your-raw-chicken Should You Rinse Meat Before Cooking It? - Chowhound www.chowhound.com/food-news/113229/should-you-rinse-meat-before-cooking-it/

[@carolcurtis1573]

Yeh it’s dangerous , notice all these American cooking channels they always wash meats 😬

[@kurtvincent7437]

Please just get a mic

[@terrancemartin4781]

Can u smoker at 275 to get the skin crispier?

[@Armadillopepper]

Hi Terrance, You can try that, but I haven't seen where it really helps. You can use the salt/baking powder technique in this video and it does help kzbin.info/www/bejne/nZnKqZV9nN5roJY

[@RicardoOrtiz-xk9qz]

Just got my first masterbuilt electric smokehouse any tips on how to do ribs chicken etc ???

[@Armadillopepper]

Congrats! Check out our Masterbuilt playlist for all kinds of tips and recipes - kzbin.info/aero/PL01R46zjQGv7BAhz9JT12ldS_6QTJU_Es

[@grammascookie]

3-2-1 method. Smoke at 225 for 3 hours . Then wrap them in tin foil and some sort of liquid of your choice for 2 hours at 250 then bbq sauce and cook 1 more hour. Literally pull apart.

[@hwhitley93]

Tyler Dean I did this last week first time cooking ribs they came out so good had leftovers to they were even better the next day after the flavor soaked in even more

[@hinds90]

I have yet to get any smoke in the meat with my masterbuilt. That thin layer of pink in the top layer of meat. How about you?

[@Armadillopepper]

Great question. I have no problem getting smoke flavor, but smoke ring is nearly impossible with the Masterbuilt for scientific reasons. Read more here: amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html. Fortunatley, the smoke ring has nothing to do with the smoker flavor.

[@hinds90]

ArmadilloPepper.com Thanks for the quick response about to read through it now.

[@diannacannon7827]

Now is this a frying chicken r roast chicken

[@kseries1982]

Do you leave your masterbuild full open vents when smoking?

[@Armadillopepper]

Typically, I keep the vent about 1/3 to 1/2 open. If I'm cooking at a higher heat and it is cold out, then I will open the vent more. If I'm trying to maintain a low temp (like smoking jerky), I might close the vent a bit more.

[@kseries1982]

ArmadilloPepper.com I’m making 2 chickens in my smoker using this seasoning and the apple wood chips let’s see how it comes out . Merry Christmas 🎄🎁

[@Armadillopepper]

Please do let us know how it turns out and a very Merry Christmas to you and yours!

[@LeonAllanDavis]

I've always spatchcocked the chicken...smokes faster...catches more smoke... Also saves space... Buy smaller chickens...3- 4 lbs... Everybody gets half a chicken

[@Armadillopepper]

Spatchcock is definitely faster. We've done a few spatchcock videos.

[@rubbnsmoke]

4 hours? I smoke chickens all the time and I smoke them at 250 for 2 1/2 hours and they come out perfect. I tried 4 hours the first time under other recommendations and it was far too long. 250 for 2 1/2 hours works out perfect. I also brine my chickens first.

[@Armadillopepper]

Mike Lysic Certainly agree on the brining. We always brine now if you watch any of our newer videos. This vid is quite old. The only time I don't brine is sometimes when injecting and cooking on the rotisserie.

[@thuantran9808]

I smoked them 3 and a half hours at 250 but it turned out still uncooked and the skin wasn't crispy at all 😓

[@bonniek5331]

But what size is your chicken, most are 3, 4 pounds, he said his is 7, so maybe that is why 4 hours?

[@jaybruce6974]

Why is it upside down......I even cut it upside down????

[@pistol8026]

Where is Donna LOL ( Y )

[@wdwhitlow]

my temp was 165 but the outside layer of breast were tough ?

[@Armadillopepper]

wdwhitlow That is strange. Was it a large chicken? Sometimes you can do everything right and the particular protein is the issue.

[@mahalaleelforever4806]

It wasn't tough. It was dried out, add water to smoker

[@paco19862005]

Have you found a way to crisp the skin?

[@Armadillopepper]

Roy Davis Real challenge in the Masterbuilt as the temp is too low. You can dry brine the chicken with Kosher salt and baking powder. This will help. We demonstrate how to do that in our sweet and spicy wings video.

[@justice4everybody]

Put it on your grill or in the oven to crisp it up.

[@Armadillopepper]

Thanks for the suggestion.

[@blakebryant3986]

justice4everybody what temp?

[@happyguy500]

Hey Jeff did you put water in there while you were smoking the bird?

[@Armadillopepper]

Happy Guy Sorry I missed this comment. I usually fill the water tray about half.

[@johncoleman6713]

On the masterbuilt how often did you add the wood chips throughout the process?

[@Armadillopepper]

I usually add every 30 to 45 minutes for the first 1.5 hours. 2 to 3 times.

[@Lemankus]

How often did you add wood chips to the smoker?

[@Armadillopepper]

When I am using the Masterbuilt Smoker, I add chips about every 30 to 45 minutes for the first 2.5 to 3 hours. After that, I don't find that the meat takes on much more smoke.

[@MrJgonzalez09]

Hearing the water in back makes me wanna pee

[@Armadillopepper]

Yup, we had to get rid of the fountain

[@aericabailey9323]

I’m just mad he didn’t take the glove off before locking the door, let’s cross contaminate!

[@hjasper436]

skin looks like sandpaper

[@CookinWithJames]

awesome amazing looking chicken. I'm doing some this weekend. I just started this youtube stuff and have a few videos out. if you have a chance to check out that would be great!! thanks!! keep up the good work!!.. I did sub and have notifications on

[@Armadillopepper]

Cookin' With James Thanks and I will check it out.

[@CookinWithJames]

I really appreciate it!! going to post video. I will be getting all your notifications and hope you don't mind giving you a shout out to my subscribers!!

[@hammertimeroofing6423]

Go JAGS.....

[@Armadillopepper]

Yea, we had a surprisingly good year!

[@hammertimeroofing6423]

ArmadilloPepper.com Yes we did.. All the way this year. Going to give this whole chicken a shot.. Think Ill order the rub as well.

[@Armadillopepper]

Make sure to watch the updated video for Masterbuilt chicken. Link is pinned at the top in the comments. The cook time in the updated video is more accurate.

[@dogteacher7]

dude ...turn off your fountain... Its distracting

[@scottcunningham1331]

It looks dry and overcooked to me. (Maybe it's just the video)

[@weknowhisvoice9296]

Turn to Jesus people he died for your sins, Repent of what the New Testament describes as sin. Believe the gospel obey the teachings of Jesus documented in Matthew, Mark, Luke, and John. Jesus is the only way to be saved, be baptized if you have faith in Jesus then you will live life with him as your example. If you need prayer i'll pray for you. If you want to keep contact with a brother in Christ i’ll keep contact with you. The love of God is beyond our understanding. God bless,

[@TXRoeJogan]

What does this have to do with smoking chicken??

[@tylerbush9908]

That smoker is cheating

[@louisescherer6103]

Brought a 3.5 whole chicken and smoked it for 3.5 hours - it was NOT cooked, but everything else was ready. Dinner was veggie, potato and a salad. Cooked it at 225 degrees for a little more than 3.5 hours - where did I go wrong??????

[@Armadillopepper]

Louise Scherer Did you use the Masterbuilt built-in thermometer or an external digital thermometer? The built in is not accurate in mine and others have told me they have the same problem. Other factors that can change cooking time are outside temperature, how often the door is opened and size of the bird.

[@louisescherer6103]

I don't have a built in thermometer. I just took the chicken out when I thought it should be cooked (3.5 hours) and when I cut into it it was NOT cooked - if fact it wasn't even close! Just wondered if I should have cooked it longer, but from what I read it said allow 1 hour for each pound and my chicken was 3.5 pounds.

[@Armadillopepper]

Hi Louise, We strongly recommend you have a separate thermometer to confirm the smoker temperature as well as to confirm the internal temperature of the chicken. In our experience you cannot rely on the temperature gauge that is built into the smoker or grill. A digital thermomter can be purchased for not to much money.

[@louisescherer6103]

Are you talking about the gauge that displays the internal temperature of the smoker? The gauge built into the smoker. Where would you buy that thermometer? Could it be that it's not working properly and if so shouldn't I address that problem with the manufacturer?

[@Armadillopepper]

Louise Scherer Yes, you can buy a digital one on Amazon where the temperature probe is attached with a wire. You can place the probe inside the smoker and shut the door on the wire or run the wire through the smoke vent if you have a Masterbuilt. Some units also have a second probe to insert into the meat. Then you can monitor the smoker temperature and food internal temperature. If you watch NY of our newer smoker recipe videos you can see the ThermoPro we use.