Smoking a chicken in a Weber smoker is one of the best ways to get flavorful, juicy meat with crispy skin But how long does it actually take? The answer depends on a few key factors In this article, we’ll break down everything you need to know to smoke a chicken perfectly in your Weber smoker.
Overview of Smoking a Chicken in a Weber Smoker
Weber smokers like the Weber Smokey Mountain or Weber Smoque are ideal for smoking chicken Here’s a quick overview of the process
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Temperature: Maintain 225-250°F, increasing to 300-325°F at the end to crisp the skin.
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Time: 1.5 to 3 hours, depending on size. Chicken is done at 165°F breast, 175°F thighs.
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Wood: Use mild wood like apple or cherry to complement the chicken.
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Prep: Dry brine, rub with seasoning, truss if spatchcocking.
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Rest: Allow 10-15 minutes rest time after smoking.
Now let’s look at the details to get perfect smoked chicken every time.
Factors That Affect Cook Time
There are a few key factors that will determine exactly how long your chicken takes to smoke:
1. Whole Chicken vs Parts
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Whole chickens take longer since you have to cook through thicker pieces like breasts and thighs.
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Chicken parts like legs or wings will cook faster since they are smaller.
2. Size of the Chicken
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Larger chickens (5+ lbs) will need more time than smaller birds (3-4 lbs).
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Cook time is roughly 30-40 minutes per pound.
3. Smoking Temperature
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Lower temps (225°F) mean slower cooking so chicken takes longer.
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Higher temps (300°F+) speed up cook time.
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Too high can dry out the meat if not careful.
4. Using a Water Pan
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Water pans add humidity, which retains moisture and can increase cook time slightly.
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No water pan = slightly shorter cook time.
Step-by-Step Guide to Smoking Chicken in a Weber
Follow these steps for perfectly smoked chicken every time:
1. Prep the Chicken
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Trim excess fat and skin.
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Dry brine with salt and baking powder.
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Apply rub generously over and under skin.
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Truss or spatchcock for even cooking.
2. Prep the Smoker
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Add water to pan if using.
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Bring smoker to 225-250°F.
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Use apple, cherry, or other mild wood.
3. Smoke the Chicken
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Place chicken skin-side up on upper grate.
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Insert probe thermometer into thickest part, avoiding bone.
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Maintain 225-250°F until 140°F internal temp.
4. Finish and Crisp the Skin
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Increase heat to 300-325°F.
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Cook until breast hits 165°F and thighs hit 175°F.
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The skin will crisp up at the higher temp.
5. Allow Chicken to Rest
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Remove chicken and let rest 10-15 minutes before carving.
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This allows juices to redistribute.
How Long Does a Whole Chicken Take?
For a whole chicken, the typical range is:
- 3-4 pounds: 1.5 to 2 hours
- 4-5 pounds: 2 to 2.5 hours
- 5-6 pounds: 2.5 to 3 hours
Cook times vary based on all the factors we covered, but these estimates will get you in the right ballpark. Just always rely on a meat thermometer for doneness, not cook times.
How Long Do Chicken Pieces Take?
For chicken parts like thighs, legs, wings or quarters, the cook times will be shorter:
- Chicken thighs: 1.5 to 2 hours
- Chicken legs or wings: 1 to 1.5 hours
- Chicken quarters: 1.5 to 2 hours
The meat on these smaller cuts is thinner, so they’ll cook faster. Just monitor temperature and adjust cook time as needed.
Tips for Perfect Smoked Chicken Every Time
Follow these tips for the best results when smoking chicken in your Weber:
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Use an accurate digital thermometer to monitor temp.
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Allow chicken to rest before carving.
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Add smoke wood early so chicken absorbs maximum flavor.
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Brine chicken for added moisture and flavor.
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Resist opening the smoker lid frequently.
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Maintain steady heat by adding fresh charcoal as needed.
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Apply sauce or glaze only at very end to prevent burning.
When smoking chicken in a Weber, cook times can range from 1.5 to 3 hours depending on size, temperature, and other factors. The best way to ensure perfect results is to use a thermometer and cook until you hit 165°F in the breasts and 175°F in the thighs. With some practice, you’ll be able to smoke incredibly juicy and delicious chicken in your Weber smoker!
Take Your Grilling Anywhere
- Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back). The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.
- Combine the rub ingredients.
- Soak the wood chips in water for at least 30 minutes. Soak the wood chips in water for at least 30 minutes.
- Prepare the grill for indirect cooking over medium heat (350ºF to 450°F). Keep the temperature as close to 400ºF as possible throughout the cooking time. Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
- Rinse the chicken with cold water, inside and outside, to remove the salt, and then pat dry with paper towels. Brush the chicken with the oil and season all over, including inside the cavity, with the rub. Fold the wing tips behind the chicken’s back.
- Open the can of beer and pour out about two-thirds. Using a church key–style can opener, make two more holes in the top of the can. Place the can on a solid surface and then lower the chicken cavity over the can.
- Drain and add two handfuls of wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), registers 160° to 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal or to the smoker box. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light. Drain and add two handfuls of wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the smoker box. Drain and add two handfuls of wood chips to the charcoal, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal. Replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light. Transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken above foil pan, over medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours.
- Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.
Related Grill Skills
Cutting Up a Whole Chicken
*EASY* How to Smoke a Chicken on the Weber Kettle Grill | Beginner BBQ Tips | Barlow BBQ
FAQ
How long to smoke a chicken on Weber?
Smoke for 3-4 hours or until the internal temperature of the chicken reaches 165 F as measured in the thickest parts.
How long does it take to smoke a whole chicken at 225 degrees?
Is it better to smoke a chicken at 225 or 250?
A great temperature for smoking chicken is around 250 F. The aiming in the range of 250-275 F is best, since adding one or more whole chickens into the smoker will cause the temperature to dip a little bit at first.
How long does a whole chicken take in a Weber?
Roast the chicken over indirect medium heat for 1 hour and 15 minutes, with the lid closed, or until the internal temperature has reached 71°C.
How long do you smoke a whole chicken?
Smoke for 45 minutes per pound of chicken, and cook until the chicken breast hits an internal temperature of 165°F (75°C) and the thighs reach 170°F (77°C). With smoking we often talk about ‘low and slow’, which is exactly what it sounds like: Low cooking temperatures and long cooking times. Nowhere is this more true than with a whole chicken.
What temperature should a Weber Smoky Mountain chicken be cooked to?
Set the temperature of your Weber Smoky Mountain between 225°F to 250°F. This temperature range will help the chicken remain moist and tender, plus it will allow the chicken enough time to absorb smoke flavor. For a crispy chicken skin, increase the temperature of the WSM to 325°F in the last 20 minutes of the cook.
What is Weber smoked chicken?
Weber smoked chicken – a journey of flavors, aromas, and backyard bonding that’ll leave your taste buds begging for an encore. Remember, the key to the perfect smoke is patience and a sprinkle of creativity. So go ahead, grab that chicken, channel your inner grill master, and let the smokin’ magic begin!
Can you smoke chicken in a water smoker?
Cooking chicken pieces in a WSM (water smoker) or any other type of smoker is a great way to infuse them with smoke flavor and keep them moist and tender. Cooking chicken pieces hot and fast, at a higher temperature, can help to prevent the meat from drying out.
How do you cook chicken in an electric smoker?
If using an electric smoker then be sure to insert them following your smoker’s directions. Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open. Check your chicken about once every hour. Cook for about 4 hours, or until cooked through.
How do you smoke chicken on a gas grill?
Soak the Wood Chips: While the coals are doing their thing, toss a handful of wood chips into a bowl of water to soak. This will ensure they smolder and smoke rather than burn up. Setup for Smokin’: Place a drip pan on the side of the grill without coals, right under where the chicken will go. This will catch those flavorful drippings.