If you’re looking to shake up the usual roast, this Magic Dust smoked chicken cooked on the Weber Smoque delivers juicy meat, crisp skin and a sweet-smoky finish.
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Easy, hands-off cook — ideal for entertaining
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Big flavour without complicated prep
Ingredients
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1 whole chicken (1.6–2kg)
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2–3 tbsp Lane’s Magic Dust Rub
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1 tbsp olive oil
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Apple or cherry smoking wood (chunks or chips)
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Optional: lemon and fresh herbs (thyme, rosemary)
How to Smoke Chicken on the Weber Smoque
1. Prepare the Chicken
Pat the chicken dry and lightly coat with olive oil. Generously season all over with Lane’s Magic Dust, including inside the cavity. This helps build flavour and creates a beautiful crust during smoking.
2. Preheat the Weber Smoque
Set your Weber Smoque to 120–135°C. Add apple or cherry wood for a mild, slightly sweet smoke that complements the Magic Dust rub.
3. Smoke Low and Slow
Place the chicken breast-side up on the grill and smoke for 2–2.5 hours, or until the internal temperature reaches 74°C in the breast.
4. Finish for Crispy Skin (Optional)
For extra crispy skin, increase the temperature to 190–200°C for the final 10–15 minutes.
Rest, Carve & Serve
Remove the chicken from the Weber Smoque and rest for 10–15 minutes before carving. Serve with grilled vegetables, salads or buttery corn.