Low and slow, simple and bold. A whole chicken smoked over pecan wood on the Classic Joe comes out with juicy meat, crispy skin, and a deep smoky bark that rivals any BBQ joint. Meat Church Holy Gospel rub and butter under the skin create savory, peppery flavor with just enough sweetness to balance the smoke.
Why This Recipe Works
Whole chicken is one of the best ways to learn smoking on a Kamado Joe. It's forgiving, cooks relatively fast compared to brisket or pork shoulder, and the results are impressive. The Classic Joe's steady heat and tight seal keep the chicken moist while pecan wood adds a rich, slightly sweet, nutty smoke that complements poultry perfectly.
Butter under the skin is the secret weapon. It bastes the meat from the inside as it melts, keeping the breast and thighs juicy while helping the skin crisp up. The Holy Gospel rub brings savory, peppery, slightly sweet flavor that forms a beautiful bark without overpowering the chicken.
Halving the chicken (spatchcocking or splitting it down the middle) exposes more surface area to smoke and heat, cutting cook time and ensuring even doneness. No more overcooked breast while you wait for thighs to come up to temp.
Why the Classic Joe is Perfect for This
The Classic Joe's 18-inch cooking surface is the ideal size for a whole chicken—room to spread it out flat without crowding, but not so big that you're wasting charcoal heating empty space.
Heat retention is key for a 3-4 hour cook. The Classic Joe's ceramic construction holds 225-250°F rock-steady on a single load of lump charcoal. Gas grills struggle to maintain low temps this consistently, and offset smokers require constant fuel additions. The Classic Joe? Set the vents once and walk away.
