Whole chicken, timed to dinner
Set the weight and when you eat. Hotter cooks give better skin, and the planner shows how the timing changes.
Setting your clock…
Whole chicken cook times by temperature
Totals shown for a 5 lb whole chicken. Schedule on the long end; go by internal temperature.
| Pit temp | Rate | Cook time |
|---|---|---|
| 275°F | 28-35 min per lb | 2 h 20 min to 2 h 55 min |
| 325°F | 18-22 min per lb | 1 h 30 min to 1 h 50 min |
Done: 165°F in the breast (USDA), thighs 175°F+. Rest 15 minutes.
Questions people ask
- How long does a 5 lb whole chicken take at 325°F?
- Plan on 1 h 30 min to 1 h 50 min of cooking, then a 15 minute rest. Schedule on the long end: if it finishes early it holds for up to 1 hour wrapped in a dry cooler, but a late finish can't be fixed.
- When is whole chicken done?
- When it's 165°F in the breast (USDA), thighs 175°F+. The clock gets you close; the thermometer makes the call.
- When should I light the fire?
- Work backwards from dinner: carving (10 min), resting (15 min), the slow end of the cook, then preheat (20 minutes on a pellet grill). The planner above does that math for your exact weight and dinner time.
Guides for this cook
- Smoked chicken breast needs a thermometer, not another hourA simple smoked chicken breast method with even thickness, a 165°F finish, sensible seasoning, and fixes for dry edges without guessing by color.
- BBQ chicken in slow cooker: hit 165 F without drying it outLearn how to make bbq chicken in a slow cooker that stays juicy, hits 165 F safely, and finishes with real BBQ flavor every time.
- Chicken BBQ dry rub: how to put it on right and cook it wellStop burning your chicken rub. Cook indirect at 300-350°F, finish over direct heat, and hit safe temps every time.
- Smoked chicken wings: crispy skin, real smoke flavorGet crispy smoked chicken wings every time with the right temps, timing, and a simple two-stage cook method.
- Smoked chicken thighs with bite-through skin: how to fix itGet bite-through skin on smoked chicken thighs with the right temp, dry brine, and finishing method. No rubbery skin ever again.