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.