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Smoked Chicken

Makes 2 to 4 servings

• 1 whole chicken, 4 to 4-1/2 pounds
• 1/4 cup plus 1/2 teaspoon kosher salt, divided
• 1-1/2 tablespoons unsalted butter, melted
• 1/2 teaspoon freshly ground black pepper
• 1 large handful oak wood chips, soaked in water for at least 30 minutes

1. Remove and discard the neck, giblets, and any excess fat from the chicken. Fold the wing tips behind the chicken’s back. Use 1/4 cup of the salt to sprinkle over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.

2. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Brush the surface with the butter. Season with the remaining 1/2 teaspoon salt and the pepper. Do not truss the chicken. Let the chicken sit at room temperature for 20 to 30 minutes before grilling.

3. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat. Leave all the vents open.

4. Drain the wood chips and scatter them over the charcoal. Brush the cooking grate clean. When the chips begin to smoke, place the chicken, breast side up, over indirect medium heat, with the legs facing the side of the grill with charcoal. Keep the lid closed as much as possible and cook until the internal temperature registers 180°F in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. Rotate the chicken as needed for even cooking and browning. To maintain the heat, add 10 to 12 unlit charcoal briquettes (or an equivalent amount of lump charcoal) to the fire every 30 to 45 minutes.

5. When fully cooked, remove the chicken from the grill and let rest for about 10 minutes. Cut into serving pieces. Serve warm or at room temperature.

Tip:Salt-curing and then smoking the chicken gives the skin a rich mahogany color.

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