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What kind of weber is that?
I gave up on trying to do low and slow with chicken. I can never get the skin crispy. I do spatchcock chickens on my weber kettle and throw some wood chips on the coals.
Weber Q 3200
Nice
Have you tried dry brining in the fridge overnight, then patting dry before smoking it (you can also poke some holes in the skin with a fork)? I’ve had some success with getting crispy skin that way
I’ve done wet brine, never a dry brine. I’ll give it a shot.
Just make sure you leave it uncovered in the fridge so the moisture can evaporate.
Can you do longer (4+ hours) cooks with the smoke box? I’ve been wanting to try something when we go camping…
4 hours is the longest I go since I can’t get the temperature below 250.
