Smoke Roasting a Chicken in a Weber

Wood + Chicken = Delicious

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Step 1: The Burn

Split wood into 1 by 2's, stack on grill, light on fire. I used maple. When the flames start dying down, dump the charcoal off the grill into the kettle. Add some fresh wood on top.

Step 2: The Meat

Hose off 8lb roaster chicken, put in pan with giblets, along with some water.

Step 3: The Part Where You Drink Beer

Sit around drinking beer, adding some fresh wood to the fire once in a while. It will fit past the grill handles if you chop it to 6" long.

Step 4: Dinner

The popup thingy will probably not pop if you cook at a low temp for a long time. As long as the meat is not bloody, it's ok.

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    6 Discussions

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    hiflyer

    8 years ago on Introduction

    simple check with a thermometer to make sure the chicken gets to at least 160 F would be essential...

    undercooked poultry will hurt you !

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    Vespa O

    9 years ago on Introduction

    We have a "be nice" comment policy. Please be positive and constructive with your comments or risk being banned from our site. 

    Hrm... needs detail, I'd not recommend "smacking" the charcoal through the grill (hot embers flying all over the place), what is meant by "Hose off"? As for eating this ... it's all yours...

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    BobCatetsay2

    Reply 10 years ago on Introduction

    It takes a couple hours or more. Slow and smoky is the secret. Add water to the pan if it's boiled off and the bird's not brown enough. Keep the vents mostly shut and the temp will stay low.