Why This Recipe Works

For a juicy smoked chicken, we started with a 4- to 4½-pound chicken and seasoned it for 8 hours. This step helped keep the meat from drying out on the grill and flavored it throughout. Cooking the chicken over indirect heat ensured that it cooked low and slow. And arranging the chicken so that the more forgiving dark meat faced toward the hotter side of the grill protected the lean breast meat. Using a probe thermometer allowed us to pull the bird off the grill when the breast meat reached 160 degrees, which ensured that the chicken stayed moist (and delicious).

Before You Begin

We developed this recipe using Diamond Crystal brand kosher salt. If you're using Morton brand kosher salt, reduce the amount to 1 tablespoon; if you're using table salt, reduce the amount to 2 teaspoons. We tested this recipe with applewood, cherrywood, and hickory wood chips, but feel free to use any type of wood chips you like. If you'd like to use wood chunks instead of wood chips when using a charcoal grill, substitute three 3-inch chunks for the wood chip packet. If you don't have a probe thermometer, you can use an instant-read thermometer, but try to minimize how often you open the grill to check the temperature.

Instructions

Combine salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels, then sprinkle all over with salt mixture. Place chicken on plate. Cover and refrigerate for at least 8 hours or up to 24 hours.

Using large piece of heavy-duty aluminum foil, wrap chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.

FOR A CHARCOAL GRILL: Open bottom vent completely and place disposable pan filled with 4 cups water on 1 side of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over empty half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature between 300 and 350 degrees.)

Clean and oil cooking grate. Insert probe thermometer into thickest part of chicken breast. Place chicken breast side up on cooler side of grill, with legs pointing toward fire; cover, placing lid vent over chicken on charcoal grill. Grill, covered, until breast registers 160 degrees and thighs register 175 degrees, 1 hour to 1 hour 20 minutes.

Transfer chicken to carving board and let rest, uncovered, for 20 minutes. Carve chicken and serve.