Smoked Poultry Guide: Juicy Chicken & Turkey

Meats covered in this guide: Click to view

Cut of Beef

Smoker Temp

Target Internal Temp

Spices / Marinades

Tips & Tricks

Whole Chicken

135°C – 160°C

74°C (Breast) / 80°C (Thigh)

Olive oil binder, poultry seasoning, sage, lemon pepper.

"Spatchcock" it (cut out the spine and press flat). It cooks evenly, faster, and ensures all skin gets crispy.

Chicken Wings

120°C (1 hr) then 200°C+

75°C – 82°C

Cajun rub, buffalo sauce, or sweet BBQ rub.

Mix 1 tsp of aluminum-free baking powder into your dry rub. It alters the skin's pH, drawing out moisture for a fried-like crunch.

Chicken Thighs/Legs

135°C – 150°C

80°C – 85°C

Sweet and spicy BBQ rub. Glaze at the very end.

Dark meat is much better cooked past the 74°C safe minimum; the higher temp breaks down tendons for a better bite.

Chicken Breast

110°C – 135°C

74°C

Lemon pepper, garlic, Italian herbs.

Extremely lean. Wet brining for 4-6 hours prior to smoking is highly recommended to prevent it from drying out.

Whole Turkey

135°C – 160°C

74°C (Breast) / 80°C (Thigh)

Inject breast with garlic butter. Rub exterior with herb butter.

You must wet-brine for 12-24 hours before smoking to guarantee juiciness. Loosely tent with foil if skin gets too dark.

Turkey Breast

120°C – 135°C

74°C

SPG (Salt, Pepper, Garlic), thyme, melted butter baste.

Often smoked skinless for deli meat. Wrap in foil with a stick of butter once it hits 65°C to keep it ultra-moist.

Turkey Legs

120°C – 135°C

77°C – 80°C

Brown sugar, paprika, onion powder.

For theme-park style legs, cure them in a brine with Prague Powder #1 for 24 hours to get that ham-like texture/pink color.

Whole Duck

135°C – 160°C

74°C

Chinese five-spice, orange zest, soy glaze, ginger.

Duck has a massive fat cap under the skin. Pierce/score the skin all over (without hitting meat) to allow fat to render out.

Cornish Hen / Quail

135°C – 150°C

74°C

Rosemary, garlic, lemon juice, salt, pepper.

These tiny birds cook incredibly fast (often 45-60 minutes). Baste with butter every 15 minutes.

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Smoking Details

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Smoker Temp:

105°C – 120°C

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Tips:

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Smoker Temp:

120°C – 135°C

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Smoker Temp:

110°C – 120°C

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Smoker Temp: 135°C – 160°C. Target Temp: 74°C (Breast) / 80°C (Thigh). Spices: Olive oil binder, poultry seasoning, sage, lemon pepper. Tips: "Spatchcock" it (cut out the spine and press flat). It cooks evenly, faster, and ensures all skin gets crispy.

Smoker Temp: 120°C (1 hr) then 200°C+. Target Temp: 75°C – 82°C. Spices: Cajun rub, buffalo sauce, or sweet BBQ rub. Tips: Mix 1 tsp of aluminium-free baking powder into your dry rub. It alters the skin's pH, drawing out moisture for a fried-like crunch.

Smoker Temp: 135°C – 150°C. Target Temp: 80°C – 85°C. Spices: Sweet and spicy BBQ rub. Glaze at the very end. Tips: Dark meat is much better cooked past the 74°C safe minimum; the higher temp breaks down tendons for a better bite.

Smoker Temp: 110°C – 135°C. Target Temp: 74°C. Spices: Lemon pepper, garlic, Italian herbs. Tips: Extremely lean. Wet brining for 4-6 hours prior to smoking is highly recommended to prevent it from drying out.

Smoker Temp: 135°C – 160°C. Target Temp: 74°C (Breast) / 80°C (Thigh). Spices: Inject breast with garlic butter. Rub exterior with herb butter. Tips: You must wet-brine for 12-24 hours before smoking to guarantee juiciness. Loosely tent with foil if skin gets too dark.

Smoker Temp: 120°C – 135°C. Target Temp: 74°C. Spices: SPG (Salt, Pepper, Garlic), thyme, melted butter baste. Tips: Often smoked skinless for deli meat. Wrap in foil with a stick of butter once it hits 65°C to keep it ultra-moist.

Smoker Temp: 120°C – 135°C. Target Temp: 77°C – 80°C. Spices: Brown sugar, paprika, onion powder. Tips: For theme-park style legs, cure them in a brine with Prague Powder #1 for 24 hours to get that ham- like texture/pink colour.

Smoker Temp: 135°C – 160°C. Target Temp: 74°C. Spices: Chinese five-spice, orange zest, soy glaze, ginger. Tips: Duck has a massive fat cap under the skin. Pierce/score the skin all over (without hitting meat) to allow fat to render out.

Smoker Temp: 135°C – 150°C. Target Temp: 74°C. Spices: Rosemary, garlic, lemon juice, salt, pepper. Tips: These tiny birds cook incredibly fast (often 45-60 minutes). Baste with butter every 15 minutes.