Smoked Whole Chicken with Pan Gravy

The Story

A drip pan isn't just there to keep your smoker clean — it's a gravy starter kit. The seasoned chicken fat, herb bits, and smoke particles that drip into the pan over three hours create a flavored base that no store-bought stock can touch.

Instructions

1. Prep the Bird. Mix butter with 1 tbsp Gunner Blend. Separate the skin from the breast with your fingers and push the herb butter under the skin across the whole breast. Stuff the cavity with lemon halves, garlic cloves, and fresh sage and thyme sprigs. Coat the outside with olive oil and the remaining Gunner Blend.
2. The Smoke. Fire the smoker to 250°F with cherry wood. Place a foil pan beneath the grate where the chicken will sit. Smoke the bird for 3–3.5 hours until the thighs reach 165°F. Let the drippings accumulate in the pan below throughout the cook.
3. The Gravy. Pour the drip pan drippings into a saucepan. You should have 3–4 tbsp of fat and liquid. Add flour and whisk over medium heat for 2 minutes. Add chicken stock slowly, whisking constantly. Simmer until thickened. Season to taste. Rest the chicken 20 minutes, then carve and serve with the gravy.

Pro Tips

• Cherry wood is light enough that it doesn't fight Gunner's herbaceous notes. Hickory or mesquite here would be a mistake.