Smoked Chicken on Weber Kettle

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We used our Weber Performer Kettle with some Post Oak to create a one of a kind roasted chicken… Seasoned with Rub a Dub and finished with Fire Honey, life is good!

Smoked Chicken on Weber Kettle

Yield: 1 Whole Chicken – Serves 4 people

Prep time: 10 Minutes

Cook time: 45 - 55 minutes cooking time


Measure   Ingredient                                                      

1 ea                Chicken, Roaster, Fresh - 3# weight

Taste              Rub A Dub, 5280 Culinary - Season to taste

Taste              Fire Honey, 5280 Culinary


***Adjust seasoning to taste preference, use Oink, Bayou Dust, Rub A Dub, Garden, Thai Mojito or Prime Rib Rub A Dub.  They all offer a great flavor and a different flavor**

Cooking Notes

  • This can be done on the Traeger, Weber Kettle or Big Green Egg
    • For Weber Kettle and BGE Add some Texas Post Oak wood to build flavor

Cooking Directions

  • Remove chicken from package, take out any gift packs of parts and drain
  • Using a heavy duty pair of kitchen shears, cut the back out of the chicken
  • Using a chef’s knife, split the sternum and flatten the chicken
  • Drizzle with light amount of olive oil and season to taste with Rub A Dub
  • Flip the grate over, add the charcoal baskets and adjust so the access doors on the grate are held open by the charcoal basket
  • Replace the center grate
  • Using a chimney, load with Weber Briquettes and light using 1-2 Weber Cube Lighters
  • Adjust the bottom vent to 50% open/closed
  • Once briquettes are 75% ignited, pour the unlit briquettes evenly into the 2 baskets and then top with the red hot briquettes
  • Add 1-2 chunks of post oak (dry, not soaked) to the baskets
  • Close the lid and adjust the top vent to control temp to 350 Degrees
  • Once the smoke has started, add the chicken and load the probe fully
  • **** Be sure to add the chicken in the center of the kettle
  • **** Be sure to load the probe fully into the thickest part of the chicken breast
  • Maintain temp at 350 degrees and roast/smoke chicken to internal temp of 165 degrees
  • Remove chicken using gloves/tongs and allow to rest for 5 minutes
  • Drizzle with fire honey and serve
  • Chicken can be cut into ¼’s for easier eating

Grills / Grill Gear Used

Shopping List (Products Used)

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Published: 2/3/2020