Ideally, brine the chicken, drain and pat very dry, then leave it uncovered in the fridge for about 24 hours. This helps to create what's called a pellicle, and makes the smoke flavor adhere to the meat better. From that point, I think you can cook the chicken in the Weber at your preferred heat/time system. Longer time = more smoke flavor, but chicken is so mild you might want the be cautious so as not to overwhelm it. I'd go 350 as suggested by @kuan and @BrianShaw
Thanks for all the suggestions. It was our first time but certainly not our last! The chicken ended up being delicious of course. We put it on the grill with indirect heat and pecan wood. At 350 it only took an hour and 15 minutes which I thought was a little too quick so we left it a few minutes more only to overcook slightly. Won't be making that mistake again. The smoke was enough for me, I'm glad we didn't smoke it for a long time because I don't think I could handle anymore smoke! The meat was pink in many spots from the smoke which I did not expect. I think I will try basting a little next time. But overall we were really happy with this bird!
Looks good! I'm late to the party but yeah 1-1.5 hours depending on the size of the chicken is pretty normal. I cook 325-350 so the skin renders and crisps nicely. Smoked chicken will look pink, only thing you can look at is if the juices run clear and the temp. 165 breast, 180+ in the thigh. Looks like you nailed it!
One thing I would reccomend is instead of banking coals on either side, get two firebricks and bank them all on one side. You have more space between the chicken and direct heat. Put the legs side facing the heat and the breast farther away.
Here's the setup i mean. Lobsters in the way, but you get the idea:
That Bird looks Real Good. Pecan and fruit woods work well for poultry. I have been smoking chicken with hickory for many years and nobody has spit it out. I like to baste with melted butter, lemon juice, and garlic. A BBQ place in Decatur, AL created an alternative to tomato based BBQ sauce for chicken. It is very popular and very copied in North Alabama.
Big Bob Gibson's Alabama White Sauce
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Salt and freshly ground black pepper
The chicken is all gone, we ate it up within 24 hours. I used the carcass to make stock. But what do I use smoky stock for? I'm open to suggestions! My first thought was to make a roasted veggie minestrone or leek/potato soup. What else?
@MillionsKnives That looks like a better set up for next time. But now I want lobster, smoked lobster!
@Jimyra butter, lemon and garlic sound really good for a baste! Will basting make the skin rubbery though?
@MaryB hubby and I are up for that challenge! And Thanksgiving is the perfect time of year (weather wise) to sit out for a long smoke.
@French Fries we used pecan chunks, soaked them and put them on the coals. The are large and from what I understand they don't need to be soaked but we soaked them anyway.