preferably with wood…
I’ll second that notion.
Good to know. Maybe the next time I’m smoking some ribs or a brisket, I’ll put some burgers on to have for lunch and then have the other for dinner. I can’t imagine it takes too long to smoke burgers, even at such a low temp.
Rotisseried and smoked with apple wood. This is with the rub.
This is ready to go on the rotisserie
I did not take pictures of the finished product, but I make this at least once a month and it always turns out tender and delicious.
The rub is:
1/4 cup brown sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dark chili powder
salt
fresh ground pepper
I rub the chicken under the skin so that the fat mixes with the rub as it melts. I then put some rub in the cavity and what’s left over goes on the outside of the skin.
Just make sure it hits 165F internal temp. 
At smoking temps that might take a couple hours even with patties.
It might. I’ve never thought of smoking food as a quick dinner though
I’m gonna smoke a chicken on the egg today. It’s tiny, only about 3 lbs. I’m guessing 3 hours but I’m not really sure. Anyone have a suggestion for how long for such a little bird? Gonna brine for a couple hours first and then onto the grill.
Everything I read says 60 minutes per pound, but the brine also makes it cook faster. I had my 7.5 lb bird on for about 6 hours, then another 30 minutes on the grill at 325 F and it came out great.
Your bird should be ready in about 2 to 2.5 hours at 250. The breast will be done before the thighs. You can use a bit of foil to shield the breast until you are satisfied the thighs are done. I do the wiggle test but guess a thermometer would be more precise.
It’s time and temperature. At a cooking temperature between 300 and 350 degrees F, it takes a chicken around 20 to 30 minutes per pound to cook. A 4 pound chicken should take around 2 hours to cook. When the internal temperature of the chicken reaches 175 to 180 degree F, it’s time to take it off the heat.
So it will depend on your BBQ temp. Obviously, the lower the temp, the longer it will take to cook the bird. I use a spit on my Weber kettle and it takes about 2 hrs @ 300F for a 4-5 lb bird to reach 175F near the thigh.
Here is a KICK ASS poultry smoke thang i love.
suspend the bird above a mix of Black tea leaves, Orange peel pieces, and brown sugar,
in a tin pie pan …put hot fire under the tin pan and smoke the beejeans out of the bird
for a bit…then cook bird in oven or grill to your finished doneness mode.
Now there is a thoughtful post. :o
On a bit happier note…
We smoked 2 chickens this weekend at 280F for 3 - 4 hours. Used Mesquite and Hickory with a spice rub (sea salt, yellow mustard powder, garlic powder, onion powder, a bit of cumin and cayenne). Very moist and tender.
(and almost no “soaked in a sewer” flavor at all 8) )
Paul