How Long to Cook Whole Chicken (3–4 lb) in the smoker

Specification: 4 lb whole chicken, backbone removed (spatchcocked flat), seasoned generously under and over skin with poultry rub, smoked breast-up over pecan wood

Target Temp

275°F (135°C)

Indirect Smoke

Total Time

120–150 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

165°F (74°C) breast / 175°F (79°C) thigh

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat smoker to 275°F (135°C) with your choice of wood. Prepare whole chicken (3–4 lb) (4 lb whole chicken, backbone removed (spatchcocked flat), seasoned generously under and over skin with poultry rub, smoked breast-up over pecan wood).

Cook

Cook for 120–150 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Deep mahogany-bronze skin; clear juices run from the thigh joint; digital probe reads 165°F in deepest breast and 175°F in thigh. Confirm internal temperature reaches 165°F (74°C) breast / 175°F (79°C) thigh. Rest for 15 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS Poultry Guidelines (165°F); Traeger Spatchcock Smoked Whole Chicken Procedure.

Pro Tip: Spatchcocking (cutting out the spine and pressing the breastbone flat) ensures the white breast and dark thigh meat cook at the exact same rate in the smoker.

Related smoker Cook Times

St. Louis Style Pork Ribs (3-2-1 Method)

225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)

Pork Butt / Boston Butt (Pulled Pork)

250°F (121°C)8–10 hours (approx 75 mins per lb)

Whole Chicken (Spatchcocked)

225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours

Baby Back Pork Ribs (2-2-1 Method)

225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)

Bone-In Turkey Breast

250°F (121°C)2.5–3 hours (~25-30 mins per lb)

Crispy Smoked Chicken Wings

225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)