Hang ‘Em High: How to Smoke Chicken on a Drum Like a Boss
Hanging chicken in a drum smoker isn’t just a flex, it’s an old-school method that delivers seriously juicy results with crispy skin and even heat all around. Big Poppa’s “Hang 'Em High” method is a callback to traditional California Rancho-style BBQ, and it's still one of the most effective (and coolest-looking) ways to smoke bird today.
This recipe starts with a whole organic chicken, spatchcocked and halved for faster, more even cooking. Then we season it up with Big Poppa Sweet Money Seasoning, a perfect blend of sweet n' savory that works like magic on poultry. After that? We hang it high inside the BPS Drum at 300°F and let gravity and smoke do the work.
This method helps render fat, crisps up the skin, and gets you that rich, smoky flavor from all sides. The result? Chicken that drips with juice, has perfectly cooked skin, and is ridiculously easy to carve and serve. Whether you’re cooking for a crowd or just want to BBQ like a rebel, this is how it’s done.
Bonus tip: Serve with Little Louie’s Seasoned Salad and enjoy a simple smoked feast done right.
