Best smoked whole chicken?

[CDellasega]

I received a weber vertical chicken roaster and am anxious to try it out. What is the best rub and time/temp to smoke a whole chicken at? Thanks!

 

[GGross]

Brine it, good luck

 

[Dave/G]

I suggest you do this
http://virtualweberbullet.com/chicken4.html

 

[Bob Ivey]

I agree with GGross, brine that chicken. Also, if you want crispy skin, go high heat. Are you cooking it on a kettle or WSM?

 

[CDellasega]

I am cooking with a WSM.

 

[ChrisMoorer]

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[Carl H.]

Rubs are personal preference, but brining and high heat (>325) are widely recognized as good approaches for chicken.

 

[Dwain Pannell]

Weber has some great recipes. Here are a cpl:

http://www.weber.com/weber-nation/g...s/basic-instruction/grilling-beer-can-chicken

http://www.weber.com/recipes/poultry/hickory-smoked-beer-can-chicken

http://www.weber.com/recipes/poultry/beer-can-chicken-smoked-with-oak-wood

http://www.weber.com/recipes/poultry/smoked-beer-can-chicken

Ck out Roadside Chicken or Cornell Chicken, too. Great recipes for crisp skin. Also Kempster Chicken is a good one.

 

[CDellasega]

Thanks for the input! Looking forward to trying one out this weekend!

 

[Tony R]

Thanks for the input! Looking forward to trying one out this weekend!

Don't forget to take pics and share.

 

[Ryan P.K.]

Tony Chachere's

 

[KenB]

The Roadside chicken recipe looks great. Without a waterpan do you let the fat drip onto the coals or use a drip pan? Also wondering if cooking on the lower grate would be better due to fact that it will be hotter lower over a direct flame.

 

[Dwain Pannell]

The Roadside chicken recipe looks great. Without a waterpan do you let the fat drip onto the coals or use a drip pan? Also wondering if cooking on the lower grate would be better due to fact that it will be hotter lower over a direct flame.

I cook on the top grate without a water or drip pan.

 

[WB Zipf]

Doesn't that make a mess in the bottom of your WSM?

 

[Don Fry]

Doesn't that make a mess in the bottom of your WSM?

Not really enough to be concerned about. When I've done it I only have done single chickens using this method. IMO it's less work than cleaning up after using my rotisserie with a kettle. Try it. It will make you a believer.

 

[Dwain Pannell]

Doesn't that make a mess in the bottom of your WSM?

Any drips vaporize as soon as they hit the coals. It adds flavor.

 

[NeilH]

The Roadside chicken recipe looks great. Without a waterpan do you let the fat drip onto the coals or use a drip pan? Also wondering if cooking on the lower grate would be better due to fact that it will be hotter lower over a direct flame.

Your dome temp/upper grate will be higher temp than your lower grate. Also the fat dripping as mentioned adds a nice flavor. I really like ribs done that way. Some like it, some don't.