Lemon & Rosemary Smoked Chicken

There are so many different types of meat you can cook in a smoker, that sometimes we overlook the simplest of cuts. A whole chicken is one of the easiest things to cook in a smoker. Shorter cook time, shorter preparation time and you don't have to travel to a speciality butcher to get a rare cut. 


  • 1 Whole Organic Chicken
  • Rosemary Paste
  • Chicken Stock Cubes
  • Chicken Stock Liquid
  • Cherry Smoking Wood
  • Extra Virgin Oil


  • Mix 1 tube of rosemary paste, 1 rosemary sprig, 1 cup virgin olive oil, a pinch of salt & 1 squeezed lemon in a mortar.
  • Separate the skin from the breast of the chicken with your fingers and apply some of the mixtures under the skin.
  • Brush the remaining mixture on the outside of the chicken.
  • Place rosemary sprigs, lemon slices and chicken stock cubes into the cavity of the chicken.
  • Place a handful of cherry chips in an aluminium foil. The dull side facing inwards and the shiny side on the outside.
  • Light the charcoal and ensure the coals are whiting over before placing into the smoker. Do this about 30 minutes before you want to start cooking.
  • Melt a cup of butter and mix with 1 cup chicken stock.
  • Suck up with a marinade injector and inject into thicker areas of the chicken such as the thighs and breast.
  • Place chicken on the smoker and smoke at 110 degrees Celsius.
  • Check, baste and turn chicken around every hour.
  • After 3 hours, the internal temperature should be over 65 degrees Celsius (Use Meat Thermometer to measure internal temperature)

Hot Tip:
Try smoking a chicken and keeping it moist by slowly smoking this whole chicken at a low and slow temperature of 110 - 120 degrees Celsius (225-250 degrees Fahrenheit).

Lemon & Rosemary Smoked Chicken

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by: Rhiannon Peterson