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Higgledy
05-29-2016, 10:12 AM
How do I smoke a whole chicken on a Weber kettle? Thanks

robert-r
05-29-2016, 10:23 AM
If you mean smoked low & slow.... I wouldn't, unless you like rubber skin.

IamMadMan
05-29-2016, 10:29 AM
Spatchcock and grill rotating between direct and indirect heat. When in the indirect area throw a handful of chips or pellets on the coals to add the smoke flavor. Finish on the direct area to crisp up the skin.

Bludawg
05-29-2016, 11:17 AM
Indirect last one did a few days ago was at 250 for 5 1/2 hrs the skin was bite through. Use a high salt rub ,oil it. after 2hrs flip it skin down for 2 hrs the back to skin up to finish. It works like the butter bath to braise the bird in its own fat keeping the breast moist and rending the fat at the same time. When you flip it back the skin dries & tightens during the last part of the cook making it bite through.

https://c6.staticflickr.com/8/7429/14146638725_377eb75271_c.jpg

IamMadMan
05-29-2016, 01:04 PM
Not to derail the thread, but that's an awesome bird...

Indirect last one did a few days ago was at 250 for 5 1/2 hrs the skin was bite through. Use a high salt rub ,oil it. after 2hrs flip it skin down for 2 hrs the back to skin up to finish. It works like the butter bath to braise the bird in its own fat keeping the breast moist and rending the fat at the same time. When you flip it back the skin dries & tightens during the last part of the cook making it bite through.

https://c6.staticflickr.com/8/7429/14146638725_377eb75271_c.jpg

dadsr4
05-29-2016, 02:00 PM
Here's the basics from Weber.
http://www.weber.com/weber-nation/blog/basic-grilling-tips-how-to-grill-a-whole-chicken
You can use the coal setup on the upper left side of this pic.
http://bbqviking.files.wordpress.com/2012/06/www-bbqviking-com-charcoal-setup1.png?w=584&h=412

Joe Black
05-29-2016, 02:41 PM
MadMan and Bludawg have got you right on point.

Great looking bird, dawg.

cats49er
05-29-2016, 04:20 PM
Brine the chicken over night in heavy salt water.Get you indirect temp up to 300/325 and smoke using some pecan .Cook till you have a IT in the breast of 165 .This will give you good skin and moist chicken.