Wood Sam Recipe

Prepare the bird

Pat the chicken thoroughly dry with paper towels, inside and out. Truss the legs with kitchen twine or tuck the wing tips under the bird to ensure even cooking.

Season

Rub the outside of the chicken with the neutral oil. Combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder in a small bowl and rub evenly all over the skin, making sure to get under the skin at the breast where possible for more flavor.

Rest

Let the seasoned chicken rest at room temperature for 30 minutes (or refrigerate, uncovered, for up to 8 hours for crisper skin). If refrigerating, remove and allow 30 minutes at room temperature before cooking.

Check internal temp

Throughout cooking, monitor the thickest part of the thigh without touching bone. Target final temperature is 165°F (74°C). Allow 5–10°F carryover while resting for fully cooked but juicy meat.

Rest after cooking

When the bird reaches target temperature, remove from heat and tent loosely with foil. Rest for 10–15 minutes before carving to allow juices to redistribute.

Quarter the lemon and stuff the cavity of the chicken with the lemon pieces, thyme sprigs and crushed garlic cloves. This will impart aromatics during the fire roasting.

Build and prepare the fire

Set up a two-zone fire in a wood-fired oven, offset smoker, or grill: bank hardwood lump charcoal or hardwood logs on one side to create a hot zone and leave the opposite side for indirect cooking. Light 3–4 cups of charcoal/logs and let them establish until mostly covered with white ash (about 20–30 minutes). Add the 2 wood chunks directly onto the hot coals to produce smoke for flavor.

Set up drip pan and rack

Place a drip pan filled with 2 cups water on the cooler side under where the chicken will sit, to catch drips and add humidity. Position a cooking rack or grill grate about 6–8 inches above the coals on the indirect side for even, indirect roasting.

Place and cook the chicken

Place the prepared chicken breast-side up on the grate over the drip pan on the indirect side. Close the oven/grill/smoker lid to maintain temperature. Target cooking temperature is 350–375°F (175–190°C) at the cooking chamber. Cook until the thigh reaches 165°F (74°C), usually 55–75 minutes for a 3–4 lb chicken depending on actual chamber temp and wood fire intensity. If skin is browning too quickly, tent loosely with foil.

Maintain smoke and heat

Every 20–30 minutes, check fire and add small wood pieces or adjust vents to maintain a steady 350–375°F (175–190°C). If using larger logs, rotate them to sustain consistent heat. Monitor smoke: thin blue smoke is ideal—avoid heavy white smoke which makes the chicken bitter.