Smoked Chicken Slider Recipe With White Sauce

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This version of the popular chicken slider—made with spicy smoked chicken, pickled red onion, and topped with a spiced up white barbecue sauce—will take your taste buds on a journey that they won't forget soon.

Keep reading for Malcom Reed's step-by-step instructions on how to smoke a whole chicken and create these tasty chicken sliders.

For this cook, Malcom seasons the chicken with his Killer Hogs Hot Barbecue Rub and monitors the temperature with a BlueDOT thermometer from Thermoworks. 

The BlueDOT is a practical and compact thermometer that you can monitor from your phone via bluetooth. We have both the BlueDot and Hot Barbecue Rub available for purchase in our store. 

For more information on both of these product you can visit our website using the links below.

Step-by-Step Instructions for Spicy Chicken Sliders

Malcom uses a homemade white sauce and pickled red onions. Prepare these condiments in advance so you have them handy when it's time to assemble the sliders.

Don't like the heat? You can easily adapt the white sauce to make it mild and switch to your favorite chicken seasoning.

Recipe: Spicy White Sauce


  • 2 cups mayonnaise
  • 1/4 cup apple cider vinegar
  • 1-1/2 tablespoons white sugar
  • 1 tablespoon black pepper
  • 1/2 tablespoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 lemon

Combine the ingredients in a large bowl and mix them with a whisk. Refrigerate the sauce for 2 hours before serving. It will keep for at least a week in the refrigerator.

Recipe: Pickled Red Onions

  • 1 red onion peeled and sliced into rings
  • 1-1/2 cup apple cider vinegar
  • 1 tablespoon white sugar
  • 1/2 tablespoon Kosher salt
  • Pinch of crushed red pepper flakes

Bring the vinegar to a boil in a small pot over medium heat. Add the sugar, salt, and red pepper flakes, and stir the mixture to dissolve the sugar. Remove it from the heat and add the red onion slices.

Stir the mixture, then transfer it to a heat safe container to pickle. Refrigerator them for 3-4 hours, then serve. Pickled onions will keep for up to a week in the refrigerator.

Step 1: Prep the Chickens

Start with two average size, 4-5 pound whole fryers. Pat the chickens dry with a paper towel. You want as little moisture on the skin as possible. 

Lay your chickens on a tray, breast side down, and spray with a light, even coat of cooking spray. This will act as a binder to hold the rub on during smoking.

Step 2: Season the Chickens

In this recipe Malcom uses Killer Hogs Hot Barbecue Rub to give the chicken the desired spiciness. Cover the backs of the birds with a generous coat of rub. Don't be shy—you will be counting on that surface seasoning to flavor everything at the end!

Once the backs are seasoned, flip the chickens over and season the breast side. Be sure to cover all sides well.

Don't like the heat? Use Killer Hogs The BBQ Rub or your favorite seasoning for smoked chicken.

Step 3: Start Your Smoker

Set your smoker to 350 degrees F and let it come to temperature. Malcom is using a pellet smoker, but you can use any smoker as long as you can maintain a consistent temperature. 

Shop Pellet Grills Online

In this cook, Malcom uses pecan pellets for smoker fuel. These and many other varieties are available on our website and in our store.

Pecan Smoking Pellets

Step 4: Smoke the Chickens

Once the temperature reaches 350, place the chickens in the smoker, breast side up, and smoke them for 30–40 minutes. At this point you can insert your thermometer and begin monitoring the internal temperature.

Shop ThermoWorks Thermometers

Let the chickens cook on the smoker until they reach an internal temperature of 165 degrees F. Double check the temperature in a few different spots with an instant-read thermometer to make sure they are done, then remove them from the smoker. 

Let the meat rest for about 20 minutes.

Step 5: Pull the Chicken

Once the chicken has rested for about 20 minutes you can go ahead and de-bone it. Use nitrile disposable gloves with insulating liners to protect your hands from the hot chicken. Pull the meat from the bones, tear it into smaller pieces, then mix it together so the flavor from the skin is distributed throughout the meat.

Purchase Gloves Here

Step 6: Build Your Sandwiches

Split the buns and add a layer of pickle slices, followed by a generous pile of chicken. Slather on some of the spicy white sauce and top it with a few pickled onions (recipe below).

Step 7: Pin the Top With a Toothpick and Enjoy!

Are you looking for an easy-to-use and affordable pellet smoker?

Don't have the supplies you need?

Shop some of our barbecue supplies and equipment here in our online store or visit our store in person for a full line of barbecue equipment and supplies.

Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to immerse yourself in many of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.

How to Make a Double-Smoked, Spiral Sliced Ham With Malcom Reed

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Would you like a recipe for a smoked holiday ham that looks and tastes amazing, but is super simple to make?

If you want a stunning centerpiece for your Christmas feast, but don’t want to spend all day preparing it, this double-smoked, spiral sliced ham recipe from Malcom Reed is definitely worth a try!

In this video, barbecue legend Malcom Reed shows an incredibly simple method for turning an inexpensive, supermarket ham into a mouthwatering feast that will delight your Christmas guests. 

What makes this recipe so simple is that most of the work is done for you before you start. By starting with a fully cooked, spiral sliced ham, you eliminate most of the work involved with a traditional barbecue recipe. 

Spend more time with your guests and less time at the smoker!

Credits: The instructions and screenshots in this post were taken from the video above. We've outlined the process in writing to help make this recipe a success on your first try.

For this cook, Malcom uses a Gateway Drum Smoker and Blues Hog Raspberry Chipotle barbecue sauce. We have Gateway Smokers and Blues Hog sauces available for purchase online or in our store.

Used in this recipe:


  • 10 lb spiral sliced ham


  • Blues Hog Raspberry Chipotle Barbecue Sauce
  • Apple Jelly

Step-by-Step Instructions for Double-Smoked Ham

Step 1: Purchase your ham. 

Just a plain smoked ham is great. There’s no need to spend extra money for a honey-glazed ham because you will be dressing it up with a raspberry chipotle glaze. We do recommend using a spiral sliced ham as that will allow more of the flavor from the smoke and the glaze to get to the inside. Plus, it will be easier to serve once it’s done.

Step 2: Fire your smoker.

In this video Malcom uses the Gateway Smoker with Royal Oak charcoal briquettes, but you can use whatever smoker you have. You’ll want to maintain a temperature of about 275 degrees Fahrenheit.

Throw in a couple chunks of cherry wood or other mild-flavored wood to give it that extra level of smoke flavor.

Step 3: Prepare the ham.

All you need to do is take the packaging off of the ham and place it on a wire rack for smoking. The glaze will be added later.

Step 4: Smoke the Ham.

Put the ham in the smoker and leave it until it reaches an internal temperature of about 140 degrees. For a ten-pound ham this should take about two to two-and-a-half hours. The exact internal temperature isn’t critical since the ham is already fully cooked—just make sure that you don’t cook it so long that it starts to dry out.

While the ham is smoking, you can move on to step five and make the raspberry chipotle glaze.

Step 5: Making the glaze.

 For this glaze we’re using two ingredients: 

Start by putting the apple jelly in a sauce pan and heating it until it’s melted. Once it’s melted, put in about an equal amount of the raspberry chipotle barbecue sauce. Stir it and bring it to a slight simmer. Keep the glaze over low heat for about thirty minutes, stirring it occasionally. Keep an eye on the glaze to make sure it doesn’t burn.

Step 6: Glaze the ham.

After the ham has been in the smoker for nearly two hours you can go ahead and put the glaze on. Set the wire rack with the ham into a foil pan to catch the drips. Brush the glaze all over the ham, letting it run down the sides and soak into the surface. Leave it in the smoker for about half an hour to let the glaze set.

Purchase a Basting Brush and Pan

Step 7: Remove the ham from the smoker.

Remove the ham from the smoker and place it on a cutting board. With a boning knife, remove the ham from the bone. Follow the natural seams in the ham to take the meat off in sections. Since the ham was pre-sliced it should be ready to plate and serve.

Step 8: Place the ham in your favorite serving dish and enjoy!

Are you looking for a simple and affordable backyard smoker that is built to last?

Don't have the supplies you need?

Shop some of our barbecue supplies and equipment here in our online store or visit our store in person for a full line of barbecue equipment and supplies.

Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to immerse yourself in many of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.

About the author: William Hertzler is a writer and social media manager at Meadow Creek Barbecue Supply.