Smoked whole chicken on a gas Weber...help
So, my wife for Mother's Day has asked for a smoked whole chicken with all the fixings for Mother's Day dinner...problem is, I've never smoked a whole chicken on my gas grill before.
I have a gas Weber with front, center and back burners.
Anybody had any success doing this? And what kind of wood chips should I use?
Thanks to all...I'm really at a loss and would rather not serve up burnt or raw chicken on Mom's Day...
Go to the weber site, but in a nutshell. You'll cook the bird over indirect heat. Make a foil box and add your wood chips(i like fruitwoods for chicken). Soak the chip in water, and place over one of the burners you'll be using. The night before you smoke you're bird take tha backbone out and add you rub, on the skin and in the open cavity.
Its pretty simple, but if you have access to a charcoal weber, use the same ideas. Cook over indirect heat, with the dampers on top open a little bit.
Weber sells a chicken poultry roaster made to cook whole chickens on the grill. Basically it's chicken cooked on a beer can . all it is is a pan with a built in cup to pour beer or wine into that you sit the chicken on. i can't tell you how simple and delicious it comes. just rub a little oil, salt pepper and whatever you like on it. pretty foolproof, moist every time. if you want a smokey taste put woodchips on the grill , like baldwinwood said.
baldinwood's nutshell description is good. you won't burn the chicken with indirect heat and if you use a thermometer you won't end up with raw chicken. most folks take the breast meat to 160*F and the leg/thigh can go a bit higher to 165-170*F. A 10 minute resting period is important before carving.
I have the same Weber configuration. This is how I did it before getting a smoker. I use the back burner as the heat source and cook the chicken on indirect heat over the middle and front burners that are off.
I have two chip boxes sitting on top of the flavorizer bars. With the back burner on high my grill has an average temperature of 250-300. This a actually a good temperature for chicken since you don't want flabby skin.
I would suggest spatchcocking the chicken for more even cooking and it will shorten the cooking time. You may want to brine the chicken. Just make sure it's dry when it goes on the grill. You can get a significant amount of smoke on the chicken. Not quite like if it had been on a smoker but it will be well flavored.
the methods discussed here will result in a dandy chicken. i have a semantic quibble--one that might or might not be important. the methods discussed will result in a grilled chicken with a somewhat smokey taste. when i hear "smoked chicken" i think of a bird that is cooked more slowly, essentially cooked "by" smoke and not "with" smoke--one that is quite dark and maybe a bit shrunken.
you'll know best what your wife expects. if not sure, i'd go with the consensus here. the techniques are tried and true.
Brine it, don't dry rub. Does she need it whole? I like to cook the dark meat at a slighly higher temp and maybe a bit longer (i.e.start it 20 min earlier, a little closer to the heat source.