This is how to quickly and easily smoke chicken on a Weber grill, using the Smokenator add-on. Experienced pitmasters will find some great tips as well as a chicken rub recipe…
Chicken Rub Ingredients
- 1 Tbsp Brown Sugar
- 2 Tbsp paprika
- 1 tsp Black Pepper
- 1 tsp Kosher salt
- 1 tsp Onion powder
- 1 tsp Garlic Powder
- 1/2 tsp Mustard Powder
- 1/4 tsp Celery seed
How To Smoke Chicken On a Weber Grill
If you’re going to smoke chicken on a Weber grill, you have the option of using the Smokenator add-on to manage heat and make your life a lot, lot easier. First, install the add-on using the notches and upper grate supports, as shown in the video.
Next, fill the firebox or coal chamber with charcoal, and use a charcoal starter to light a small fire. Then lay down a sheet of tin foil under the grate, to create convection heat circulation.
Next set a water pan in place, and add some smoke wood chunks (fruit woods, like apple, work great with chicken). Then let the smoker come up to temp – adjust for cooking in the 250-275ºF range.
Let’s prepare the chicken! For this guide, halved chickens are used.
Next you mix the dry ingredients for the chicken rub. You can place it in a rub shaker to make seasoning easier. Then apply a light coat of neutral cooking oil on the chicken halves and season on all sides.
Finally, place the chicken halves on the pit, and adjust vents to maintain temperature in the desired range. You’ll have to add water to the water pan every 1-2 hours, and charcoal whenever needed.
Cook to an internal temperature of 165ºF range in the breast.
When done, let the chicken rest for ~15 minutes before serving.
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