Hi everyone, a brief introduction, i'm Julian and i live in Wales, UK and i love to cook, mainly in-doors as we have such shocking summers of late. I own a Weber BBQ and have been quite boring in terms of just grilling with it, just simple things like burgers, sausages, ribs and kebab’s. The weber i own is very similar to the image attached below and is about 11 years old and is still in excellent order, my "cry for help is" could i successfully smoke a whole chicken to obtain a professional smoked taste (i so miss the smoked food i tasted in Ames, Iowa when my daughter was studying at ISU in 2010)
If i can, could anyone help me with some tips and advice that would help me get the results i'd like to obtain?, such as opening/closing the vents on the base and on top of the kettle, how many times would i need to add more charcoal for a bird weighing about 6-8lbs, how to prepare the chicken (not quite sure i want to brine it, although ive never tried it) with seasoning etc, how often should i place wood chips on the coal's, should i soak the chips? should i place them directly on the coals or make a parcel with silver foil? (i have a large bag of weber wood chips and a bag of Jack Daniels coals that contains some 'chips' of the barrels) any other advice or tips, Should the bird be turned? is there a preferred way to position the bird whilst it's smoking, as in a horizontal position or vertical? how long should it take to smoke a chicken of that size? etc etc The only thermometer i have is a probe type that you 'push' into meat to check the 'core' temperature
Thanks in advance for any advice anyone may be able to give me! :-)
kindest regards,
Julian
If i can, could anyone help me with some tips and advice that would help me get the results i'd like to obtain?, such as opening/closing the vents on the base and on top of the kettle, how many times would i need to add more charcoal for a bird weighing about 6-8lbs, how to prepare the chicken (not quite sure i want to brine it, although ive never tried it) with seasoning etc, how often should i place wood chips on the coal's, should i soak the chips? should i place them directly on the coals or make a parcel with silver foil? (i have a large bag of weber wood chips and a bag of Jack Daniels coals that contains some 'chips' of the barrels) any other advice or tips, Should the bird be turned? is there a preferred way to position the bird whilst it's smoking, as in a horizontal position or vertical? how long should it take to smoke a chicken of that size? etc etc The only thermometer i have is a probe type that you 'push' into meat to check the 'core' temperature
Thanks in advance for any advice anyone may be able to give me! :-)
kindest regards,
Julian
