Smoked Citrus Spiced Chicken

1 5-lb chicken, halved
olive oil

dry rub:
3 tablespoons coarse sea salt
1 tablespoon sugar
1 teaspoon mustard powder
1/2 teaspoon allspice
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon ground orange peel
1/2 teaspoon white pepper
1/2 teaspoon roasted ground ginger

applewood chunks for smoking

Rub the skin of the chicken with olive oil. Set aside. Whisk together the ingredients of the dry rub in a small bowl. Rub the entire dry rub into the skin of the chicken.

Place one chimney’s worth of unlit coals in the coal ring. Add 2 chunks applewood then add one chimney’s worth of lit coals on top. Place 2 additional chunks of applewood on top of the lit coals. Reassemble the smoker. Fill the water bowl with cold water (if the weather temperature is under 70, use some or all warm water). Smoke for 2 hours keeping the temperature between 225-275.

My thoughts:

We’ve only had it a short period of time but we love our new smoker. You could do this particular recipe on the regular grill and add a packet of the wood chips to the coals as we’ve done for years but it is so much easier in the smoker. Virtually no hands on time and so far, everything has cooked perfectly. The chicken has an awesome smoked flavor and the spices really sink in. Best of all, we can smoke two whole chickens at a time, one for dinner now and one for later.


  1. A smoker recipe! I've had my Weber 18" Smoky Mountain unit for a couple months now, and it's wicked cool. If you can find salt pork, about 1" thick, try cooking that. It will overload your cholesterol, but don't remove the fat until after cooking. It's worth a clog now and then 🙂 Totally amazing with cream biscuits.

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  2. A smoker recipe! I've had my Weber 18" Smoky Mountain unit for a couple months now, and it's wicked cool. I burned mine in (overkill) using 1" thick salt pork; this was to get a smoky fat coating inside the unit, but I had no idea how succulent it would be after a couple hours at 225F. Course, it will clog your arteries up in a heartbeat 🙂 but don't cut that layer of fat off until after you've smoked them.

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