Weber Kettle Smoked BBQ Chicken: Grill Ultimate Flavor Now

Last updated: November 23, 2025 · Originally published: September 21, 2024

A golden-brown whole smoked bbq chicken on a Weber Kettle grill with flames and applewood chunks, set in a sunny backyard with wooden chairs and green grass in the background. — Savor the smoky perfection of a Weber Kettle Smoked BBQ Chicken fresh off the grill with applewood chunks

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)

Equipment Needed

Weber Kettle or any charcoal grill
Heat deflector
Charcoal chimney starter (no fire, no smokin’)

Procedures

Preparing the Chicken for Weber Kettle Smoking

First, mix that dry rub in a bowl. Make it bold for max flavor.
Next, melt butter in a small bowl. Add olive oil and 4 tablespoons of rub. Stir it into a smoky paste.
Then, pat the chicken dry with paper towels. Get rid of extra moisture.
After that, spatchcock the bird. Snip out the backbone with shears. Flatten it out.
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

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

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

Be sure to check out this deep dive before you get started: Chicken Cooking Temps: Master the Grill, Smoker & Flattop Now