Ember Pit
All cuts

Poultry · 3.5–5 lb bird

Whole chicken

Skip low-and-slow. Poultry skin needs heat. Breast and thigh finish at different numbers.

Internal target

160°

Breast done

90°Probe220°
Pit
350–400°

Roast

Time
60–90 min

~18 min/lb

Rest
15 min
USDA
165°

Safety floor

USDA 165°F in the breast. Thighs are better at 175°F+ — dark meat has more collagen.

Watch it cooked

Traeger Grills · How to Cook Whole Chicken

How to Cook Whole Chicken

Traeger Grills

Watch on YouTube

Recipes

How to cook it

  1. 1

    Spatchcock for even cooking, or truss and roast as-is.

  2. 2

    375°F, not 225°F. Dry skin, salt under and over.

  3. 3

    Pull when the breast hits 160°F. Rest 15 minutes to 165°F.

Probe & cues

Thickest breast from the neck end, and the inner thigh not touching bone.

  • Breast 160–165°F, thigh 175°F+
  • Legs wiggle loose, juices run clear
  • Skin is rendered, not rubber

Start a cook

Logs the target and runs a pit timer. Saved on this device.