1. Set up the grill (the “Kettle Jerk Zone”)

You want two zones:

Indirect Zone (main cooking area)

• Bank a full chimney of charcoal on one side of the kettle.
• Add 2–3 chunks of pimento wood if you have it; otherwise pecan, apple, or hickory.
• Place a drip pan under the cool side to catch jerk marinade drippings.

Direct Zone (finishing area)

• The charcoal side will be your hot zone for crisping the skin at the end.

Target temp

• Keep the kettle at 350–375°F for most of the cook.
• Use the top vent directly over the chicken to pull smoke across the meat.

2. Prep the chicken

Use bone‑in, skin‑on thighs, legs, or quarters.

• Score the meat lightly.
• Coat with your jerk marinade (the one I gave you earlier works perfectly).
• Marinate 8–24 hours.

3. Cook the chicken

Place chicken on the cool side, skin up.

Timing

• Cook 45–60 minutes indirect.
• Rotate pieces halfway through for even smoke.

Internal temp

• Jerk is traditionally cooked well‑done for texture and flavor: 175–185°F for thighs/legs.

Smoke management

• Add a small chunk of wood every 20–30 minutes if you want a deeper jerk profile.
• Keep top vent ¾ open and bottom vent ½ open to maintain heat.

4. Finish over direct heat

Move chicken to the hot side for 2–4 minutes per side.

This does three things:

• crisps the skin
• caramelizes the brown sugar in the marinade
• gives you that authentic jerk char

If you want a Memphis‑style glaze, brush it on now.

5. Rest & serve

Rest 5–10 minutes. Serve with:

• rice & peas
• lime wedges
• cabbage slaw
• grilled pineapple
• or your favorite Southern sides

Why the Weber kettle works so well

• The dome shape pulls smoke across the chicken like a Jamaican barrel smoker.
• The two‑zone setup gives you perfect control.
• The kettle’s airflow lets you tune heat with precision.
• The finishing zone gives you that jerk char without burning the marinade.