Hi all,
I'm hoping to do some Throne/beer can chickens tomorrow. How hard is it to balance the birds? I'm hoping to avoid a flood. I'm essentially going to follow the Smoke and Spice recipe. I'll probably do some almonds today.[:)]
Michael
You shouldn't have a problem but you can always use a disposable pie pan on your rack to help steady them up. Have fun.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
are you just useing a beer can , or do you have a beer can holder?
It's not a problem...for me anyway...they cute little butts just about touch the grate on one side and them little leggies (if you angle it just right)rest in the openings of the grate to help balance it out. I'm doing two today...I will also say, I did buy the beer can holders and they are much more stable. I can fit two of those yardbirds in each corner of one tray about halfway up.
Happy cooking![:p]
"A mans got to know his limitations"
Chattaroy, WA - USA!
Hi again,
Where can one purchase the beer can holders. I'm just planning on using the cans for tomorrow.
Michael
Walmart has the beer can bird holders in the BBQ sections
Smoke on!!
Hi,
Thanks I guess its of to Wally World I go.[:D]
Michael
mgg-
Check a couple of places because the prices on the beer can holders vary greatly. I got a 2 pack for 15.00 and have seen the individuals for as much as 25.00. Have fun[^][^][^]
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
I haven't seen them any cheaper then you can get at Wal-Mart. I first saw them there last summer and I believe they were $2.50 each.
I agree with Habanero--Wal-Mart around here has them for 2.50 each, but some of them are out of stock on the item. Cabela's sells them for 2/$5 out of their clearnace section . . . if they still have any left. Bought a turkey throne as well from them.
John
Newton MA
Hi all I went to Walmart this a.m. I bought #3 of 2 different models for $4.50 each. These were Chickcan models #0880 round base and #0440 Triangular base. It appears that the triangular will fit 3 on the B/S trays and the round ones only 2. I ended up having to go work at the hospital so no beercan chicken smoke/cooking on either model until next weekend. Yesterday,the almonds did turn out pretty good. I just followed the Bradley recipe card.
[8D]
Michael
Hi all its progressing fine 2 chickens,wild willy's wonderful rub pretty much smoke and spice's recipe. Pecan/apple smoke. I haven't looked in but the chicken temp is 135F pit temp on the GURU 205F.
My question may be a moot one but how about suspending some bacon above the chicken to drip downward/basting type of thing.[:p]
Michael
When the fire dies smoke gets in you eyes
I would consider kicking the temp a little in the butt up to about 225. They dry out on long smokes and the higher temp makes the skin a little more palatable.
Bacon is always a good idea.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hi Bill We're starting to get hungry at the MGG household. I cranked the temp to 225F it's still hovering 162F It may end up KFC if things don't get rolling. I'm boiling some Bour BQ sauce ala S&S its pending as well. No sauce like a good appetite.
Michael
When the fire dies smoke gets in you eyes
Also if you go to the Brinkmann smoker web site ,there they have accessories ,i got a turkey and 2 chicken stands, all will hold your birds and theres room for the beer can inside in the middle of the stainless steel stands. I bought mine there because they are thicker,stainless and will last many years longer than the thinner walmart brand stand.
Smoke on!!
I usually cook the chicken with 2-3 hrs of smoke and a total of 4 1/2-5 hrs cook time. 250°f cooking temp. Have fun.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
mgg
where did you get the wild willy's and what type of sauce are you using. I have a great tomato based sauce and I'm looking for a sweeter sauce now to compliment other types of meat. a brown sugar and ketchup base or something.
Thanks
Harpo
mgg referred to S&S, that's shorthand around here for a book called "Smoke & Spice" by Bill & Cheryl Jamison. Regarded by many on the board, myself included, to be the single greatest recipe source available.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hello to all,
got myself a 5# chicken, a can of beer and had a few questions,
I have rubbed down the little guy with a special rub and wrapped in plastic wrap and into the fridge overnight
what type of wood would be good for this guy, I would like to try cherry or apple but any suggestions would help
what temp on the Bradley should I set it at and about how long of a smoke and total cooking time approx, do have a digital temp probe
do I do the FTC thing on him?
thank you for your help in advance
Tom
Tom,
Either wood will work fine. The cherry will give it a very dark skin. Cook times for me are usually around 5 hrs total @ 250f. I usually do 3 hrs of smoke. Finished temp in the breast should be 160f. Don't leave the beer full. Drink about 1/3 of it[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />Tom,
Either wood will work fine. The cherry will give it a very dark skin. Cook times for me are usually around 5 hrs total @ 250f. I usually do 3 hrs of smoke. Finished temp in the breast should be 160f. Don't leave the beer full. Drink about 1/3 of it[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Jeff,
thank you for the info, will try this smoker thing tomorrow
Tom