How Long Does It Take to Smoke a Chicken in a Weber Smoker?

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

Temperature: Maintain 225-250°F, increasing to 300-325°F at the end to crisp the skin.
Time: 1. 5 to 3 hours, depending on size. Chicken is done at 165°F breast, 175°F thighs.
Wood: Use mild wood like apple or cherry to complement the chicken.
Prep: Dry brine, rub with seasoning, truss if spatchcocking.
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

The exact amount of time your chicken needs to smoke will depend on a few main factors:

1. Whole Chicken vs Parts

It takes longer to cook a whole chicken because you have to cook through thicker parts like breasts and thighs.
Chicken parts like legs or wings will cook faster since they are smaller.

2. Size of the Chicken

Larger chickens (5+ lbs) will need more time than smaller birds (3-4 lbs).
Cook time is roughly 30-40 minutes per pound.

3. Smoking Temperature

Lower temps (225°F) mean slower cooking so chicken takes longer.
Higher temps (300°F+) speed up cook time.
Too high can dry out the meat if not careful.

4. Using a Water Pan

Water pans add humidity, which retains moisture and can increase cook time slightly.
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

Trim excess fat and skin.
Dry brine with salt and baking powder.
Apply rub generously over and under skin.
Truss or spatchcock for even cooking.

2. Prep the Smoker

Add water to pan if using.
Bring smoker to 225-250°F.
Use apple, cherry, or other mild wood.

3. Smoke the Chicken

Place chicken skin-side up on upper grate.
Insert probe thermometer into thickest part, avoiding bone.
Maintain 225-250°F until 140°F internal temp.

4. Finish and Crisp the Skin

Increase heat to 300-325°F.
Cook until breast hits 165°F and thighs hit 175°F.
The skin will crisp up at the higher temp.

5. Allow Chicken to Rest

Remove chicken and let rest 10-15 minutes before carving.
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

Because these cuts are thinner, they’ll cook more quickly. 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:

Use an accurate digital thermometer to monitor temp.
Allow chicken to rest before carving.
Add smoke wood early so chicken absorbs maximum flavor.
Brine chicken for added moisture and flavor.
Resist opening the smoker lid frequently.
Maintain steady heat by adding fresh charcoal as needed.
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!

how long does it take to smoke a chicken in a weber smoker

Take Your Grilling Anywhere

Salt the meaty parts of the chicken and the inside (but not the back) of the bird evenly. The chicken will have a layer of salt that you can see. Cover with plastic wrap and refrigerate for 2 hours.
Combine the rub ingredients.
For at least 30 minutes, soak the wood chips in water. For at least 30 minutes, soak the wood chips in water.
Heat the grill to 350oF to 450°F and get it ready for indirect cooking. During the cooking time, keep the temperature as close to 400ºF as you can. Under the cooking grate, put a large foil pan on top of the Flavorizer bars. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
To get rid of the salt, rinse the chicken inside and out with cold water. Then, use paper towels to dry it. Brush the chicken with the oil and sprinkle the rub all over it, even inside the holes. Fold the wing tips behind the chicken’s back.
Open the can of beer and pour out about two-thirds. As you use a church key to open the can, make two more holes in the top of it. Set the can down on a flat surface, and then put the chicken inside it.
Following the manufacturer’s instructions, drain the charcoal and add two handfuls of wood chips to the smoker box of a gas grill. Then, snap the lid back on. When the wood starts to smoke, move the chicken on a can to the grill and set it up like a tripod on its two legs and the can. Place the chicken over indirect medium heat with the lid on top. Cook for 1¿ to 1½ hours, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 160° to 165°F. After the first 15 minutes of cooking, drain the wood chips and add the rest to the charcoal or smoker box. If you are using a charcoal grill, add 6 to 10 unlit briquettes every 45 minutes to keep the temperature steady. As needed. For about 5 minutes, don’t cover the grill. This will help the new briquettes light. Like the manufacturer says, drain the smoker box of a gas grill and add two handfuls of wood chips. Then, close the lid. When the wood starts to smoke, move the chicken on a can to the grill and set it up like a tripod on its two legs and the can. Place the chicken over medium-low heat and cover the pot. Cook for one to one and a half hours, or until an instant-read thermometer inserted into the thickest part of the breast (but not touching the bone) reads 165°F. After the first 15 minutes of cooking, empty the smoker box and add the rest of the wood chips. Following the directions on the package, drain the charcoal and add two handfuls of wood chips. Then, put the lid back on top. When the wood starts to smoke, move the chicken on a can to the grill and set it up like a tripod on its two legs and the can. Place the chicken over medium-low heat and cover the pot. Cook for one to one and a half hours, or until an instant-read thermometer inserted into the thickest part of the breast (but not touching the bone) reads 165°F. After 15 minutes of cooking, take the food out of the grill and add the rest of the wood chips to the charcoal. As needed, add more charcoal to keep the temperature steady. After 45 minutes, add 6 to 10 unlit briquettes. For about 5 minutes, don’t cover the grill. This will help the new briquettes light. Place the chicken in a can on the grill while holding it up with its two legs and the can as a tripod. Place the chicken on top of the foil pan over medium-low heat with the lid on. Cook for 1¿ to 1½ hours, or until an instant-read thermometer inserted into the thickest part of the breast (but not touching the bone) reads 165°F.
Hold the bird with tongs and slide a strong, wide spatula under the beer can. Carefully place it on a platter so that it is standing up. Let it rest for 5 to 10 minutes; during this time, the temperature inside will rise a few degrees. Hold the chicken with tongs and the can with paper towels. Twist the chicken a few times to loosen the can before you try to take it out. Lift the chicken carefully off the beer can, making sure to keep the can upright so that the hot beer doesn’t spill. Discard the beer. Cut the chicken into serving pieces as desired. Serve warm. Related Grill SkillsCutting 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 the chicken for three to four hours, or until the thickest parts of the chicken reach 165 F on the inside.

How long does it take to smoke a whole chicken at 225 degrees?

Smoking a whole chicken at 225°F (107°C) will generally take between 3 to 4. 5 hours, but the best way to determine doneness is by monitoring the internal temperature.

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. The WSM should be heated to 325°F in the last 20 minutes of cooking for the chicken skin to get crispy.

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?

You can add smoke flavor to chicken pieces and keep them moist and tender by cooking them in a WSM (water smoker) or any other type of smoker. 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.