One of the hottest holiday gift ideas you could get for a family member who loves camping is a Traeger Portable Smoker. Or – let’s be honest – if you do any shopping for yourself, this is the perfect camp smoker to reward yourself with after you’ve shopped for everyone else on your list!
If you didn’t already get a cookbook full of recipes to try, take a look at this fantastic camp recipe for Smoke Roasted Chicken. It’s surprisingly easy to put together, but will taste like you’ve worked all day. It’s a fantastic recipe to use for a delicious family meal while you’re staying with us at Holly Shores!
Smoke Roasted Chicken
Recipe adapted and photos from Traegergrills.com. Check out the original recipe here!
- 1 stick of butter, room temp
- 1 tsp minced garlic
- 1 scallion, finely chopped
- 2 Tbs fresh herbs, finely minced – for poultry, my favorite combination is Sage, Rosemary, and Thyme (Don’t have fresh? Use ½ tsp of each, dried, and adjust to taste!)
- Traeger Chicken Rub, to taste
- 1 tsp lemon juice
- 1 whole chicken
- Vegetable oil
You’ll also need:
- Cutting board and knife
- Teaspoon and tablespoon measuring spoons
- Small bowl and spoon
- Paper towels
- Butcher’s string
- Aluminum foil
- Traeger Portable Smoker
- Probe thermometer
Let’s get started!
- Make the herbed butter: in a small bowl, combine butter, garlic, scallion, herbs, 1 tsp Traeger Chicken Rub, and the lemon juice. Mix well to combine thoroughly and set aside.
- Prep the chicken: remove any giblets from the cavity and rinse the bird well, inside and out, with cold water. Pat dry with paper towels.
- Dress it up: sprinkle another tablespoon of Traeger Chicken Rub into the cavity of the chicken. Next, carefully loosen the skin around the chicken breast. Slide in a couple tablespoons of the herbed butter under the skin and then rub some of the remaining butter on top of the skin, applying it as evenly as you can. Sprinkle the outside of the bird with a bit more Traeger Chicken Rub, if desired.
- Tie it up: tuck the chicken wings behind the bag and tie the chicken legs together with string.
- Fire up the smoker: set your Portable Traeger Smoker temp to High heat and let it preheat with the lid closed for 15 minutes.
- Nonstick time: oil the grill grate with vegetable oil so your bird doesn’t stick! Place the chicken directly on the grill grate with the breast side up, and close the lid.
- After your bird has napped in the smoker for 45-60 minutes, lift the lid to check on it. If it’s getting too brown, cover the top of the chicken with aluminum foil at this point. Insert a probe thermometer into the deepest part of the breast, making sure to avoid hitting a bone. Close the lid.
- Keep roasting the bird until your probe thermometer reads 165 degrees. You’re done! Remove the chicken from the grill, and let it sit for 5-10 minutes before slicing. Enjoy this mouth watering meal!
My brother and I compete against each other every year to cook delicious whole chickens and turkeys, and the trick is definitely cooking by temperature rather than time, and for years he’s given me a hard time about using a probe thermometer! When you cook by time, you risk either undercooking or overcooking your meat – which can result in food poisoning, salmonella, or something so dry it’s unpalatable. Cooking to temperature means you hit the sweet spot every time – meat that’s cooked just right, and perfectly moist every time.
Our camping spots at Holly Shores easily accommodate a portable smoker like these Traeger models, so why not make plans to bring it with you next time you camp with us? Contact us to make a reservation today!