You know what?? I have been watching video after video of how to best use a weber kettle and this gentleman hits it out of the pak. No nonsense real world bbq. I am not trying to win world BBQ pit master. I just want to have good BBQ as a regular working man who doesn't have all the time in world to learn fancy techniques. Awesome videos Mr. Barlow. I learned alot for sure.
Thank you so much John! Seems like you're tapped into the spirit of what we're all about here at Barlow BBQ 🔥 Your comment means a lot, it inspires what we do. Thank you for stopping by!
I have been using this method for over 30 years. I use two chickens and put pierced lemons in each one to help keep moist. I put a little more charcoal on each side and it’s done in a little over an hour. It’s my family’s favorite meal!
Nice smoked chicken. This is smoking chicken 101. This is a great instructional video for those who just got their first kettle and need help. We take knowing how for granted, but there are thousands coming on the scene with their first kettle with no experience. Great job.
Phil thank you - that was my exact intent when making this video. I hope it proves helpful to those just beginning out there. 👍 And I hope you are staying safe this weekend!
Hi Barlow, I just wanted to let you know that I got my first Kettle five months ago. This was the first thing I cooked on it, and ever since I have been barbecuing at least once a week. I’ve tried tons of stuff. I’ve cooked your chicken recipe here about four times now and always enjoy it. Thank you for making this video. It was my introduction to barbecuing. It always comes out tasty. You’re the man. Good job
This makes me so happy to hear!! I started this channel with the intention to inspire and help out folks like yourself who may be just starting out. I'm so glad that you are having fun and trying new things. I'm honored that we inspired your first steps on your new BBQ journey! Smoke em if ya got em! 🤙🤙
I’ve made this chicken three times on my gas grill. Kids gave me a Weber charcoal grill for Father’s Day so I’m cooking my first on charcoal right now. Thank you for the videos.
Looks good! I've cooked many chickens on covered grills. Hard to screw them up. It takes longer, but I stuff them with stove top. The butter in the dressing serves to keep the bird moist.
I just copied this style of cooking on my drum style BBq. Couldn't maintain 400 but did maintain about 375-380 for an hour and a half. 20 minutes to rest and holy $hit that was great. Thanks for helping my bbq/smoking journey
Sounds like you had it dialed in just right, Chris! BBQ isn't an exact science 😉 So glad to hear that the recipe was helpful for you, inspiration is that we're all about. Smoke em if ya got em! 🔥🔥
Hi, @barlowBBQ - thank you for such a simple and helpful video. I'm one of those you've aimed this at. No pretensions here, no over complications. Just how an instructional film should be :)
Cooked a whole chicken on my Kettle at the weekend and it is the nicest chicken I have ever eaten. It was so moist, all the way through and had that lovely smoky flavour off it. A temp reader is crucial for this because if you have a bigger chicken, it's going to take longer. You need to get your temp right.
Hi tried this out last night minus the chipotle , my first ever cook on my new weber added 3 hickory chunks , anyway it was outstanding best chicken i ever had ,thanks so much dor this vid and recipe for the rub ,,, grill on !!!!
I made a version of this tonight. Used food lab's Peruvian style rub on 4 lbs of skin on thighs. Lined them all up right down the middle with the side by side baskets as you had it, and came out great. Hit 400 F grill temp using a full chimney of charcoal, done in about 40 mins. Thx for inspiring me to cook tonight.
I bought this as my first propane grill. It's been a fun, learning experience ruclips.net/user/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
nice color there Barlow, ... some people out there don't want t take the time to go into details and they only respond to certain subscribers but glad you respond because that means you really appreciate it...thanks for sharing
Thank you, that means a lot! I am really trying to keep the details - it can be easy to overlook the little things that we seasoned cooks take for granted. A big part of this channel’s mission is to help folks who are just getting in to backyard bbq. And we really do appreciate everyone who takes the time to comment, it is inspiring! Glad you stopped by and hope you’re enjoying the weekend! ✌️✌️
I'm new to the channel I have a kettle GBS and will make your rub. your vids are Spot on, no fuss and user-friendly. I'm in the UK in e mini heatwave . same temp as Florida. keep safe Mathew and Thank you from sunny England .
It all depends... Keep an eye on your coals throughout the cook, maybe check every half hour to an hour. If your grill isn't keeping temps at or near 350-400 degrees then you'll need to add some more charcoal
This looks really easy! Thanks for sharing! I do have a question about smoking. I’m always worried about when to add the wood to the coals, too early and you lose the smoke, too late and your meat gets the dirty white smoke. I use wood blocks. Do you have any tricks on when is the right time or temp to put the wood on the coals?
What would happen if you cooked it in the middle of the bottom grate? Was wondering if it would be more crispy? Looks great though. I want to do this in a few days on my Weber. Gotta pick up some Kingsford first.
This recipe is dead easy and dead awesome. Have made it nearly every week during quarantine. Definitely getting near mastering my BBQ skills thanks to videos and you tubers like Barlow (and also working on mastering my drinks! Smoky margarita, watermelon martini and old fashion definitely nailed and cahpirinia next!)
Thank you! Yeah wanted to keep this one real simple just to show show easy it is for someone who may have never tried it before. Appreciate you coming by! ✌️✌️
Greetings CHEF Barlow... GREAT videos on weber cooking and tasty chicken results... problem: i like the seasoning hotter than my wife, what rub/seasoning do you have in inventory to recommend for mild seasoning? where are your products sold? thanks. really enjoying cooking on the Weber...took all the 'fear' out of it and EASY to follow step by step process... tried a Pork Shoulder. our grandkids dropped by just as I was pulling the pork and they were shocked their "Papa" knew how to cook, and, they could not get enough so we bundled up a pile of fresh pork and enjoyed it for dinner. you do outstanding work... thanks and we are looking forward to getting better and better under your training and teaching... thanks again!! joyce and rick from noblesville INdiana
You know I am going to tell my wife it's your fault if it all goes pear shaped but naturally ill be taking all the credit of its outstanding. Regards from Down Under. THANKS FOR YOUR HELP
Thank you for stopping by today! 🔥 If you enjoyed this video, please consider making a donation to help us continue to bring you great BBQ videos: www.paypal.me/barlowbbq THANK YOU!! 🙏
Remember pre-soak your wood so it won't burn to fast and also help for black smoke we don't want black smoke only clear white smoke for flavor the black smoke will give it a harsh smoke flavor
Once the charcoal is going and the wood is on, put the lid on and give it about 10-15 minutes for the black smoke to clear up. Then you can go ahead and put the meat on. 👍
How many briquettes? I followed Weber guide of 20 each side but only hit 170degC and it needed to be 190-230. The bird was raw AF at the 30 min turn time so I finished it in the oven.
For chicken, I'd recommend filling a chimney starter with charcoal, lighting that and dumping it all into both baskets when ready. You want temps close to 400° F - not sure what that translates to in C.
Nice chicken bud. I love how simple you kept it. Also I always appreciate that you leave your tips on, it just makes the wing look more fancy. Ha. Cheers.
Thanks for coming by, Jabin! Kept this one super simple - more of a how to than a recipe, plus folks can adapt the recipe however they want. And YES! I love the tips...especially when they are nice and crunchy! 👌👌
Sauce would have been a great call, but I really wanted to keep this simple in the hops that folks could adapt and add however they wanted. Rain just stared here in Western NC from the hurricane. Under a flash flood warning but we live up on a hill so we should be just fine. Hangin in there! ✌️✌️
How do you turn the heat up when it's at 150 and you're almost done but you don't want to add anymore charcoal because you don't want to oversmoke it from the charcoal?
That's a great question! You can light some charcoal in a chimney starter, but just he sure to wait until they are fully lit before adding to the grill. That way they won't add any more smoke, just heat. Hope that helps!
Out of curiosity why did you add wood chips during your preheat then not throughout the cook? Wouldn’t that just be cooking a chicken and not smoking one? Seems like most of your smoke left before even beginning your cook.
You are correct, the kettle has a thermometer built in on the lid. BUT when cooking indirect like we are in this video, I set the lid so the vent is over the meat, thus the lid thermometer is over the coals. That means that the temp the lid thermometer reads would be MUCH higher than the temp on the side of the meat because the thermometer is over the hotter coals. Make sense? Great question!
I've been cooking it like this for years (except without the wood chips) A couple comments: 1) You don't really need a grill thermometer. Just watch the breast temp starting at about the hour mark 2) I recommend a drip pan (homemade from aluminum foil is fine) so you don't grease up the bottom inside of your grill Any idea why lower cooking temps aren't recommended for chicken?
Hey Jeremy, those are some good comments! 1) I agree, and don't generally use one for chicken. But I like to use them when making a video just in case some viewers would find it helpful 😉 2) I also use a foil drip pan whenever I'm using the kettle, I have no idea why I didn't in this video lol. And I'm not sure why chicken is typically cooked at lower temps. I think that when you're cooking a cut of chicken with the skin in on, higher temps help crisp it up. But that's just my guess. Thanks again for the comments!
You know what?? I have been watching video after video of how to best use a weber kettle and this gentleman hits it out of the pak. No nonsense real world bbq. I am not trying to win world BBQ pit master. I just want to have good BBQ as a regular working man who doesn't have all the time in world to learn fancy techniques. Awesome videos Mr. Barlow. I learned alot for sure.
Thank you so much John! Seems like you're tapped into the spirit of what we're all about here at Barlow BBQ 🔥 Your comment means a lot, it inspires what we do. Thank you for stopping by!
I have been using this method for over 30 years. I use two chickens and put pierced lemons in each one to help keep moist. I put a little more charcoal on each side and it’s done in a little over an hour. It’s my family’s favorite meal!
Nice smoked chicken. This is smoking chicken 101. This is a great instructional video for those who just got their first kettle and need help. We take knowing how for granted, but there are thousands coming on the scene with their first kettle with no experience. Great job.
Phil thank you - that was my exact intent when making this video. I hope it proves helpful to those just beginning out there. 👍 And I hope you are staying safe this weekend!
@@BarlowBBQ Thanks Matthew. Power just came on, and we are good. (As of now)
Im one of those people just getting into it.. And i love this video
and i was one of them :D, but nowadays I feel like I have real good control over my kettle
Hi Barlow, I just wanted to let you know that I got my first Kettle five months ago. This was the first thing I cooked on it, and ever since I have been barbecuing at least once a week. I’ve tried tons of stuff. I’ve cooked your chicken recipe here about four times now and always enjoy it.
Thank you for making this video. It was my introduction to barbecuing. It always comes out tasty.
You’re the man. Good job
This makes me so happy to hear!! I started this channel with the intention to inspire and help out folks like yourself who may be just starting out. I'm so glad that you are having fun and trying new things. I'm honored that we inspired your first steps on your new BBQ journey! Smoke em if ya got em! 🤙🤙
Try doing a pork shoulder. You will make amazing bbq for a good price. And its fun!
Thanks John, I followed your instructions and made the best grilled chicken ever!
Hey Barlow, thanks for the awesome tutorial! My smoked chicken came out phenomenal. Only my second time ever smoking food. Thanks again!
That's so awesome to hear!! Way to go! 🔥🔥🔥
This is the best Weber smoked chicken recipe.... thanks.
Glad you like it, thanks!! 🙌
Getting my Weber kettle tomorrow, can't wait to try this on it
Thanks Man Great Recipe! Guy's if you have a Weber Kettle, this is definitely the way to go. Comes out perfect!
Much appreciated, thank you!!
Nice Demo on the Chicken looks delicious !
Thanks so much!!
I’ve made this chicken three times on my gas grill. Kids gave me a Weber charcoal grill for Father’s Day so I’m cooking my first on charcoal right now. Thank you for the videos.
Congrats on the new Kettle!! I hope the chicken turned out, and enjoy your BBQ journey!
Looks good! I've cooked many chickens on covered grills. Hard to screw them up. It takes longer, but I stuff them with stove top. The butter in the dressing serves to keep the bird moist.
I subscribed because I collect traditional knives and I love my smoker. Lol
I just copied this style of cooking on my drum style BBq. Couldn't maintain 400 but did maintain about 375-380 for an hour and a half. 20 minutes to rest and holy $hit that was great. Thanks for helping my bbq/smoking journey
Sounds like you had it dialed in just right, Chris! BBQ isn't an exact science 😉 So glad to hear that the recipe was helpful for you, inspiration is that we're all about. Smoke em if ya got em! 🔥🔥
400 seems a bit high, when smoking chicken they usually say 275 to 350.
...love it!!...nicely done...
Thanks so much!
Trying this tomorrow as my first cook on my PK. Thanks for the recipe.
Awesome! I hope it works out for you, let us know how it turned out!
Turned out excellent, definitely doing it again.
So glad to hear it!
Great video.
Got a beautiful young bird in the fridge will be trying this tomorrow
I hope it works out for ya! Thanks for watching!
Hi, @barlowBBQ - thank you for such a simple and helpful video. I'm one of those you've aimed this at. No pretensions here, no over complications. Just how an instructional film should be :)
Cooked a whole chicken on my Kettle at the weekend and it is the nicest chicken I have ever eaten. It was so moist, all the way through and had that lovely smoky flavour off it. A temp reader is crucial for this because if you have a bigger chicken, it's going to take longer. You need to get your temp right.
I’m going to try the same tonight
Hi tried this out last night minus the chipotle , my first ever cook on my new weber added 3 hickory chunks , anyway it was outstanding best chicken i ever had ,thanks so much dor this vid and recipe for the rub ,,, grill on !!!!
That's awesome to hear, Jimmy!! Glad the recipe worked out for ya, and thanks for getting in touch!
I made a version of this tonight. Used food lab's Peruvian style rub on 4 lbs of skin on thighs. Lined them all up right down the middle with the side by side baskets as you had it, and came out great. Hit 400 F grill temp using a full chimney of charcoal, done in about 40 mins. Thx for inspiring me to cook tonight.
So glad to hear that! Sounds like you nailed it! We're all about that BBQ inspiration, and comments like yours inspire US. Thanks! ❤️🔥
I bought this as my first propane grill. It's been a fun, learning experience ruclips.net/user/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
CHICKEN LOOKS GOOD MY FRIEND...
Thank you, Ray! The chicken was delish! ✌️✌️
Looks delicious
Thanks!
nice color there Barlow, ... some people out there don't want t take the time to go into details and they only respond to certain subscribers but glad you respond because that means you really appreciate it...thanks for sharing
Thank you, that means a lot! I am really trying to keep the details - it can be easy to overlook the little things that we seasoned cooks take for granted. A big part of this channel’s mission is to help folks who are just getting in to backyard bbq. And we really do appreciate everyone who takes the time to comment, it is inspiring! Glad you stopped by and hope you’re enjoying the weekend! ✌️✌️
Nice job, now we need a good homemade bbq sauce, thanks for sharing
My favorite smoked chicken recipe by far! Thanks for the video
It's our pleasure! We're so glad you found us!
Thanks from Australia 🇦🇺
Cheers!! 🍻
Very good my very first time trying this
Glad you enjoyed it!! Thanks for stopping by! 🔥🔥
Good looking bird. Now I've got to have chicken for breakfast
Looks great 👍
Thanks!
Just bought my 1st ever bbq the weber performer, going to give this a go for my first cook great video greetings from England
Congrats!! Welcome to the BBQ family! 🔥🔥🔥
I'm new to the channel I have a kettle GBS and will make your rub. your vids are Spot on, no fuss and user-friendly. I'm in the UK in e mini heatwave . same temp as Florida. keep safe Mathew and Thank you from sunny England .
I'll take the heat over cold any day! 🌴☀️ Cheers!
Thank you ! We made it for the first time and it came out really delicious and juice , just like u said !!! Well done 👏🏼👏🏼👏🏼👏🏼
🤗 oh that's awesome!! Makes us so happy to hear your cook was a success! 🔥🔥
GUESS WHO'S BACK ..BACK AGAIN...BARLOW'S BACK ..TELL A FRIEND..
AWESOME BARLOW...
CHEERS EH
Just followed your directions and was so easy and came out great. Thanks!
Awesome!! Making me proud! 🔥🔥
Great video, I just bought my first Weber kettle and have had a lot of fun learning new techniques!
Looks great.!
Great video, Matt! That chicken looked delicious!
Nice video very simple thanks for sharing
Thanks so much! We're glad you came by!
I’m bout to try it
Enjoy!
That yardbird looks amazing Barlow. Excellent cook !
Thanks dude. I bought my first kettle today and now I’d like to try this.
Great video Barlow! Cheer's
Hey brother that bird looks great! Tender for sure! Great video!
For a begginer like me are you adding more coals and if so how many and when ??
It all depends... Keep an eye on your coals throughout the cook, maybe check every half hour to an hour. If your grill isn't keeping temps at or near 350-400 degrees then you'll need to add some more charcoal
Would i use this same technique for a spatchcock chicken but little bit less time ?
This looks really easy! Thanks for sharing! I do have a question about smoking. I’m always worried about when to add the wood to the coals, too early and you lose the smoke, too late and your meat gets the dirty white smoke. I use wood blocks. Do you have any tricks on when is the right time or temp to put the wood on the coals?
Delicious looking smoked chicken- skin looks perfect!
Thanks Louis! Skin was close to perfect - borderline crispy - but was bite through so all good. Nothing worse than rubbery skin lol! ✌️✌️
What would happen if you cooked it in the middle of the bottom grate? Was wondering if it would be more crispy? Looks great though. I want to do this in a few days on my Weber. Gotta pick up some Kingsford first.
Good video mate, cheers for that!
Cheers!!
This recipe is dead easy and dead awesome. Have made it nearly every week during quarantine. Definitely getting near mastering my BBQ skills thanks to videos and you tubers like Barlow (and also working on mastering my drinks! Smoky margarita, watermelon martini and old fashion definitely nailed and cahpirinia next!)
We're so happy to hear you've been enjoying the recipe! And those drinks sounds aaaamazing!! Cheers!
Nice job on the rub and the bird, Matthew! It looks beautiful and the video was awesome too, good basics.
Thank you! Yeah wanted to keep this one real simple just to show show easy it is for someone who may have never tried it before. Appreciate you coming by! ✌️✌️
I've just bought a Weber grill and I'm gonna try this. Thank you for the recipe and greetings from the Czech Republic!
Congrats on your new Weber! We hope you enjoy the smoked chicken, let us know how it turned out. Cheers from North Carolina!
Thanks for the video. I'm doing this for the first time this sunday
We hope it works out for you! Let us know how it turns out! Thanks for coming by! 🤙
Looks delicious !!!
Great vlog
Much appreciated!
Greetings CHEF Barlow... GREAT videos on weber cooking and tasty chicken results... problem: i like the seasoning hotter than my wife, what rub/seasoning do you have in inventory to recommend for mild seasoning?
where are your products sold?
thanks. really enjoying cooking on the Weber...took all the 'fear' out of it and EASY to follow step by step process... tried a Pork Shoulder. our grandkids dropped by just as I was pulling the pork and they were shocked their "Papa" knew how to cook, and, they could not get enough so we bundled up a pile of fresh pork and enjoyed it for dinner. you do outstanding work... thanks and we are looking forward to getting better and better under your training and teaching... thanks again!! joyce and rick from noblesville INdiana
👍👏 gonna give that a shot
Awesome... Hope it works out for you, let us know how it went!
Great video, the results look delicious. and great that you share the recipe for the rub in the description.
That’s what we’re all about, John! Glad you enjoyed the video, and we appreciate you coming by! 🤙
Great lookin bird Matt. Excellent video
Thank you so much! Hope you’re enjoying the weekend! ✌️✌️
Two birds burning now. Almost there 151... Happy New year to the Barlow family!!
Hell yeah! Smoke em if ya got em and happy New year to you! Cheers! 🥃🥃
First!!! Super yummmmmy guys
I like the way you cook 👍
Thanks! Smoke em if ya got em! 😎😉
Perfect step by step Matt. Looks delicious!
You know I am going to tell my wife it's your fault if it all goes pear shaped but naturally ill be taking all the credit of its outstanding. Regards from Down Under. THANKS FOR YOUR HELP
Lol here's hoping it all works out!! 🤞😅
@@BarlowBBQ your help was so valuable for my first time smoking and it turned out perfect so now I am hooked. Much appreciated. RIBS NEXT.
I have it let me try
Man that looked like a damn good turn out! GREAT video as always barlow!
I was pretty happy with that bird! Thanks for coming by, Kenneth!
That was really good! I’m going to do that on my new Webber kettle! This is my favourite video I have seen on this subject!
Klaus
Great vid brother!
Thanks!!
Nice 👍Though I would definitely recommend some form of brine. It just makes things so good
pleased chicken looks like your delicious.
Thank you for stopping by today! 🔥
If you enjoyed this video, please consider making a donation to help us continue to bring you great BBQ videos: www.paypal.me/barlowbbq
THANK YOU!! 🙏
How long did u rest chicken?? No foil?? Eager to try this fast cook😍😍
Tried it on a small charcoal grill. Everyone said it is BBQ, for real. Thx
So everyone one liked it? That’s great and I’m glad it worked out for you!
I am going to smoke one tomorrow
Remember pre-soak your wood so it won't burn to fast and also help for black smoke we don't want black smoke only clear white smoke for flavor the black smoke will give it a harsh smoke flavor
Once the charcoal is going and the wood is on, put the lid on and give it about 10-15 minutes for the black smoke to clear up. Then you can go ahead and put the meat on. 👍
good video mate
Much appreciated! Thanks for coming by! 🤙
Good one!
Appreciate it!
Can you do this on a Smokey joe?
I don't see why not! Give it a try! 🔥🔥🔥🔥
I crank up the heat on wings and chicken too. It looked delicious, thanks for sharing😃
Only way to do it imo! Thanks, Christy! ✌️✌️
Love the channel. I am going to be trying this tonight. I did not see anyone else ask this but wondering, do you recommend spatchcocking the chicken?
Honestly, you'll probably get better results by spatchcocking!
How many briquettes? I followed Weber guide of 20 each side but only hit 170degC and it needed to be 190-230. The bird was raw AF at the 30 min turn time so I finished it in the oven.
For chicken, I'd recommend filling a chimney starter with charcoal, lighting that and dumping it all into both baskets when ready. You want temps close to 400° F - not sure what that translates to in C.
Nice chicken bud. I love how simple you kept it. Also I always appreciate that you leave your tips on, it just makes the wing look more fancy. Ha. Cheers.
Thanks for coming by, Jabin! Kept this one super simple - more of a how to than a recipe, plus folks can adapt the recipe however they want. And YES! I love the tips...especially when they are nice and crunchy! 👌👌
Can I use that rub that Martha gave me for the corn flake chicken? Looks so great. Next Sunday’s protein for sure! 💗
Martha says absolutely you can! Love ya! ❤️
Looks great man I’m about to try one on my new Weber
That’s awesome! That Weber will provide you with years of great bbq, enjoy!! 🔥🔥
Great vid, just had a power cut so about to try this on the bbq instead
Hope it worked out for ya!
Great looking birdy Barlow. Looks tasty as can be. Cheers brother.
Nice. Doing it now
Awesome! How it works out for you, enjoy!
must say my weber master touch is one of the best investment I ever did
You got that right! Thanks for stopping by and stay safe out there!
@@BarlowBBQ same stay safe out there MR
Do you think the olive oil might have prevented the skin from being crispy?
No, I think it helps!
Very nice! Surprised you didn’t hit it with any sauce at the end but just rub and smoke goes s long way too. Have a good weekend brotha!
Sauce would have been a great call, but I really wanted to keep this simple in the hops that folks could adapt and add however they wanted.
Rain just stared here in Western NC from the hurricane. Under a flash flood warning but we live up on a hill so we should be just fine. Hangin in there! ✌️✌️
How do you turn the heat up when it's at 150 and you're almost done but you don't want to add anymore charcoal because you don't want to oversmoke it from the charcoal?
That's a great question! You can light some charcoal in a chimney starter, but just he sure to wait until they are fully lit before adding to the grill. That way they won't add any more smoke, just heat. Hope that helps!
Out of curiosity why did you add wood chips during your preheat then not throughout the cook? Wouldn’t that just be cooking a chicken and not smoking one? Seems like most of your smoke left before even beginning your cook.
You use a digital thermometer but it seems like the kettle has one build in, was the kettle thermometer at the same temp?
You are correct, the kettle has a thermometer built in on the lid. BUT when cooking indirect like we are in this video, I set the lid so the vent is over the meat, thus the lid thermometer is over the coals. That means that the temp the lid thermometer reads would be MUCH higher than the temp on the side of the meat because the thermometer is over the hotter coals. Make sense? Great question!
You need to use lump wood when cooking chicken on a Weber kettle. Don’t use briquettes they are for low and slow.
We'll keep that in mind!
I've been cooking it like this for years (except without the wood chips) A couple comments:
1) You don't really need a grill thermometer. Just watch the breast temp starting at about the hour mark
2) I recommend a drip pan (homemade from aluminum foil is fine) so you don't grease up the bottom inside of your grill
Any idea why lower cooking temps aren't recommended for chicken?
Hey Jeremy, those are some good comments!
1) I agree, and don't generally use one for chicken. But I like to use them when making a video just in case some viewers would find it helpful 😉
2) I also use a foil drip pan whenever I'm using the kettle, I have no idea why I didn't in this video lol.
And I'm not sure why chicken is typically cooked at lower temps. I think that when you're cooking a cut of chicken with the skin in on, higher temps help crisp it up. But that's just my guess.
Thanks again for the comments!
Chicken looking really good
Can you cook 2 whole chickens at the same time with that method?
I'm sure you could!
Can I use sea salt instead of kosher?
Of course! You will just need to use more than you normally would if using kosher 👌
Looks really good but I never check temp for my chicken.
Sounds safe to me!
@@BarlowBBQ next time I will use gloves for safety.
I guess if you're serving the public, gloves are a good idea! 👍
@@BarlowBBQ No sir I only cook for me. Thanks