How to Roast Chicken in a Weber Kettle
It’s hard to beat a classic roast chicken! In this video, i’ll be showing you my quick and easy method on how to roast chicken in a Weber kettle!
In this video we’ll cover off the Weber set up, how to truss a chicken, we’ll go through BBQ temperatures, cooking temperatures and much more!
Doing a roast chicken is a great way to start your BBQ journey, they are quite quick to do, cheap and relatively easy too!
Here’s some of my most commonly used products:
My BBQ rubs and Oklahoma Joe’s Smokers (use code YOUTUBE10 to get 10% off your purchase):
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
The camera I use (Sony a6400):
The studio lights I use:
Meat injector:
Jaccard (meat tenderizer):
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off):
Smoking wood:
Fire lighters and lighters:
Meat:
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Excelente, gostei muito.
Make sure to stuff the chicken retains moisture , this chickens breast meat was slightly overcooked im sure the uploader would agree honestly . Make sure briquettes sre low flat and at highest ash peak slower the cooking time . Better yet use weber rotisserie
I tried this way to cook the chicken, and it worked great. The chicken was tender and moist
For those who mix our own spice rubs, could you maybe tell us what is in yours? Besides a bunch of salt, what spices are used? I leave out the salt until the end then I can load up the food with seasonings. I can control the salt which many are trying to manage for health reasons. The western world uses way too much salt IMO.
Looks dry AF. But good video.
Don't use any rub because it burns. All you need is salt&water to brine the bird overnight, and put a few garlic gloves inside before roasting. Simple and natural. No need for any rub whatsever!!! 🎉
Dry, do better
I haven’t used my Weber Kettle in at least 12 years, although I’ve had it about 25 years!
I used it for the first time in December 2024 in Melbourne for some hamburgers and sausages with friends. As soon as I tasted the hamburgers (they were wagyu burgers) I was delighted and realised how much I missed the taste of cooking on this.
I’m thinking of doing a beer can chicken in the Weber.
What kind of lump charcoal are you using? I just have heat beads, but have used Matador lump charcoal for the open fire in winter
Just a tip- don't place the charcoals facing the Weber handles. The wooden part of the handles get heated and fall off.
Hey mate are they the weber baskets as ive lost my bits to segregate the coals and was looking at the bunnings ones
Awesome thanks Champ
You ruined it by using a bloody bread knife mate!🤷🏻♂️
By the time my coals have turned white and I put them on the BBQ the heat just drains down to about 200'
450f, isn't that a bit to hot 🤔
All great except using the bread knife to cut the chicken 😅
I'm just about to use this technique but I've brined the chicken overnight in a salt, honey, pepper cloves brine and I'm going to add a little smoke with my apple tree prunings from last year. Thanks mate and cheers.
This has become a family classic I have been making it at least weekly and with a 22” Master-Touch I easily roast two chooks in there at a time plus the extra drippings makes the potatoes taste amazing 🤩 thanks for the video ❤ I decided not to buy any rotisserie chicken gadgets after trying this out 🎉
Hi mate. From Adelaide. I follow a lot of your cooks.
Dud you bring the bird up to room temp before cooking? Cheers
Looks great. What charcoal are you using? They look uniform in size.
Hey mate, do you stuff it with anything?
pleased chicken looks like your delicious.
2:30,
i try to stay keto what are some other veggies that would go good with this in place of taters
Did this today.. best chicken I've ever cooked, nay best chicken I've ever eaten. Moist and extreamly flavoursome, used some beech wood to the coles to add smoke.
If I wanted to add a chunk of smoking wood, would I add it at the end of one of the baskets directly on the coals or put it on the grill above the coals?
Thanks Aaron for this great recipe. Worked a treat for me – I have a 47cm kettle and used 3/4 of a weber chimney starter full of briquettes. I put a pricked lemon in the chicken cavety to add moisture. Also after the chicken was done and resting under foil and a teatowel I drained the veg (saving the juices for a sauce) and put the roasting tray on cooking grate to crisp up. When carving I removed the skin and put that back on the Weber for a few wins. Was delighted with the results, cheers!
For a beginner like myself are you adding more coals during the cook if so when and how many ??
Nice video, wrong knife:) that for bread. Better not to have jagged edge for meat . Chicken looks so good
Thanks mate. But don't slice the bird with a bread knife. 🤣
Do you get a good even cook with your exhaust in that position?
Is there a FLY on the table on minute 1:11…that is not very clean and healthy
Did this yesterday, juiciest chicken I've ever had, awesome channel.
Cheers guys! I did it like this and it was a total success at home. Quick question, if I throw another bird inside the same size (so 2 birds at the time), would it need the same briquettes and time or will it need more of both? Thanks!