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Novice at Smoking

post #1 of 8
Thread Starter 

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,







post #2 of 8

First of all welcome to SMF Julian. There is a great website called The BBQ Pit Boy's. They have well over 100 videos of smoking meat on a Weber Kettle like yours. Here is the link.



post #3 of 8

Thanks Al I will be watching those...

post #4 of 8
Thread Starter 
Originally Posted by SmokinAl View Post

First of all welcome to SMF Julian. There is a great website called The BBQ Pit Boy's. They have well over 100 videos of smoking meat on a Weber Kettle like yours. Here is the link.



Thanks for your warm welcome Al, it is appreciated! Thank you also for the link to the "Pit Boys" website, i'll be checking out the tips from those chaps very soon...


Take care and thanks again



post #5 of 8


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!



post #6 of 8
Thread Starter 

Thanks for the 'pointer' Craig, it's appreciated


You have a great day too


Take care


post #7 of 8
Thread Starter 

Just though i'd share two photo's at my first attempt at "smoking", i must say i was pretty impressed and the taste did send me right back to Hickory Park in Ames. Thanks to Al for his advice as i followed a couple of tips from those "Pit-Boys" ...


Beer Butt.jpgResult.jpg

post #8 of 8


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

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