Weber Kettle Smoked BBQ Chicken: Grill Ultimate Flavor Now
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!
Last updated: September 22, 2026 · Originally published September 21, 2024
Be sure to check out this deep dive before you get started: Chicken Cooking Temps: Master the Grill, Smoker & Flattop Now
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
