A smoked bbq chicken on a Weber Kettle is a dang good time. Plus, it’s a reward worth savorin’. With the right know-how, you’ll get restaurant-grade eats at home.
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.
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