Weber Kettle Smoked BBQ Chicken: Grill Ultimate Flavor Now

Smoking a whole chicken on a Weber Kettle is a damn good time. Plus, it’s a reward worth savorin’. Moreover, with the right know-how, you’ll get restaurant-grade eats at home. For instance, if you’re new to smokin’ on a Weber Kettle, check our guide to smoking on a Weber Kettle.

So, let’s hit this smoky journey hard. Use a killer homemade BBQ dry rub and applewood chunks. They’ll slap your taste buds with flavor. I’m Travis “Smoke Daddy” Wheeler from Franklin, Tennessee. Here, we live for that low-and-slow life. By the way, want smoke ring tips? See this smoke ring guide.

Delicious Weber Kettle Smoked BBQ Chicken.

Ingredients for Weber Kettle Smoked BBQ Chicken

Chicken and Basics

• 1 whole chicken (5-6 pounds—feeds the crew)
• 1/2 stick unsalted butter (for bastin’ to juicy glory)
• 4 applewood chunks (for a smoky ring—see best woods for smoking or Serious Eats’ wood guide)

Equipment Needed

• Weber Kettle or any charcoal grill (see our top charcoal grills)
• Heat deflector (like BBQ Dragon—read our BBQ Dragon review)
• Charcoal chimney starter (no fire, no smokin’)

Procedures

Preparing the Chicken for Weber Kettle Smoking

1. First, mix that dry rub in a bowl. Make it bold for max flavor.
2. Next, melt butter in a small bowl. Add olive oil and 4 tablespoons of rub. Stir it into a smoky paste.
3. Then, pat the chicken dry with paper towels. Get rid of extra moisture.
4. After that, spatchcock the bird. Snip out the backbone with shears. Flatten it out. By the way, need help? Check our spatchcock guide or The Kitchn’s steps.
5. Finally, slather the paste all over. Get it under the skin too. Chill it in the fridge while you prep the grill.

Setting Up the Weber Kettle for Smoking

1. Begin by firin’ up a quarter load of charcoal. Use your chimney starter.
2. Once lit, spread unlit charcoal across the grill bottom. Dump hot coals on top for a slow burn.
3. Next, toss applewood chunks over the coals. Watch that smoke roll thick.
4. Then, slap on the heat deflector. Let the grill hit 250-275°F. For example, track temps with Weber’s temp guide.

In summary, this recipe brings tender, smoky perfection. It’s low and slow, Tennessee-style. Therefore, give it a rip. Holler at us in the comments with your results. Plus, nail that smoke ring, and you’re a pitmaster. Now, fire it up!