Thinking about smoking a beer can chicken for a get-together this weekend. Looking for any advice on doing it on the BS. Any hints?
Not really jetman...(ya know...the lear thing)...It's pretty straight forward...I like to do a rub....pretty good start in any smoker...And when I talk rub...I mean garlice...onion and oil!!! Salt and Pepper...nothing to complex...a nice smoked chicken is very kool!!! Have side dishes in mind while you have the smoker going?? Smoked pots...onions...?
As LQ states; its pretty straight forward.
If you don't have a beer can holder (sometimes called a can cooker) be careful when moving the chicken to and from the smoker. Without the holder it can easily tip over. If you are not aware of this tip, wedge a small lemon into the neck cavity to help seal in the steam (evaporated water). I like to smoke/cook my at the highest temperature the smoker can get; applying 1:20 - 1:40 hours smoke.
If this is your first time smoking chicken in the Bradley, smoke with the vent 3/4 - fully opened. If you want to crisp up the skin; you can finish in an oven or over the grill.
never had beer can chicken with beer, my only concern is the ink and other contaminates that are on the can, I have used orange soda and root beer,, goos luck with it anyway
Quote from: beefmann on October 25, 2008, 07:49:35 AM
never had beer can chicken with beer, my only concern is the ink and other contaminates that are on the can, I have used orange soda and root beer,, goos luck with it anyway
Beef, you don't know what your missing.....beer can chicken is the bomb!!
C
Quote from: westexasmoker on October 25, 2008, 01:01:16 PM
Quote from: beefmann on October 25, 2008, 07:49:35 AM
never had beer can chicken with beer, my only concern is the ink and other contaminates that are on the can, I have used orange soda and root beer,, goos luck with it anyway
Beef, you don't know what your missing.....beer can chicken is the bomb!!
C
Yeah what he said!!!!
Quote from: Tenpoint5 on October 25, 2008, 01:40:25 PM
Quote from: westexasmoker on October 25, 2008, 01:01:16 PM
Quote from: beefmann on October 25, 2008, 07:49:35 AM
never had beer can chicken with beer, my only concern is the ink and other contaminates that are on the can, I have used orange soda and root beer,, goos luck with it anyway
Beef, you don't know what your missing.....beer can chicken is the bomb!!
C
Yeah what he said!!!!
Yeah what they said!!!
Mike
Quote from: Habanero Smoker on October 25, 2008, 02:26:17 AM
As LQ states; its pretty straight forward.
If you don't have a beer can holder (sometimes called a can cooker) be careful when moving the chicken to and from the smoker. Without the holder it can easily tip over. If you are not aware of this tip, wedge a small lemon into the neck cavity to help seal in the steam (evaporated water). I like to smoke/cook my at the highest temperature the smoker can get; applying 1:20 - 1:40 hours smoke.
If this is your first time smoking chicken in the Bradley, smoke with the vent 3/4 - fully opened. If you want to crisp up the skin; you can finish in an oven or over the grill.
Hi All. New here.
I found the beer can holder at Lowes and WalMart for less that $5.
I place mine in a pan or large dish and put quartered potatoes and onions in the pan with a little water; salt/pepper to taste. I use about half can of beer and throw a couple of garlic cloves in it. Use poultry seasoning for the rub. Before trying the beer can chicken I didn't even like baked chicken
sounds good...gonna have to try it
DrtiBird;
For a change use can fruit juice or can soda. I rarely use beer anymore. Most of the time I will buy cans of Goya juices and use them. My favorites to use in mango or coconut. One of these days I will blend the two.
Mango sounds interesting. Have you tried Guava?
Quote from: Wildcat on October 27, 2008, 05:55:27 PM
Mango sounds interesting. Have you tried Guava?
Not yet, but Guava does sound interesting.
Quote from: Habanero Smoker on October 27, 2008, 01:59:57 PM
DrtiBird;
For a change use can fruit juice or can soda. I rarely use beer anymore. Most of the time I will buy cans of Goya juices and use them. My favorites to use in mango or coconut. One of these days I will blend the two.
I will try something else next, I was using up some beer I had left for over a year (Miller Lt cans) and it worked good. Tried some wine but didn't like it as well. May try Coke next although the SO may pitch a fit over "Wasting" her cokes!! 8)
This stuff is great mixed with oj for a marinade, rub or in the beercan mixed with oj and some spices of choice. I keep some mixed in the fridge with minced garlic and a dash of olive oil. There is also a no-salt ver.
(http://i282.photobucket.com/albums/kk250/smokinsoon/pro-l_chicken.jpg)
I'll be doing my first beercan chicken in the smoker tonight. Let me get this straight:
Rub chicken.
Put on beercan stand (I have an all stainless one that does not use the can) with beer and seasonings in beer
Plug neck hole with Lemon or lime wedge
Stand it in a heatproof dish with some veggies to catch the goodness
Smoke for 1.5-2 Hrs or until 'done'
Any suggestions on technique, spices, or tricks to try? What temp should I use?
Thats a bullsi, bullsi! ;D Your in for some good eats tonight! Temp wise I run at 220 and the trick of course is mesquite! :D ;D
C
I have just enough Mesquite left from the brisket I did (following your recipe) to do the Chicken :)
I love me some Beer Can Chicken. I really enjoyed using a Lemon Lime soda though. I tend to use MT. Dew. I rub it with some Apple Jerk Seasoning as well. With Turkey season coming up I wonder if you could stuff a mini keg in a Turkey and do it the same way?
Quote from: bullsi1911 on November 14, 2008, 05:36:29 AM
I'll be doing my first beercan chicken in the smoker tonight. Let me get this straight:
Rub chicken.
Put on beercan stand (I have an all stainless one that does not use the can) with beer and seasonings in beer
Plug neck hole with Lemon or lime wedge
Stand it in a heatproof dish with some veggies to catch the goodness
Smoke for 1.5-2 Hrs or until 'done'
Any suggestions on technique, spices, or tricks to try? What temp should I use?
Sounds like a good plan. I generally try to get the smoker at the highest temperature possible. Smoke/cook until the internal temperature is 160°F - 165°F, measured at the thickest part of the thigh.
It's been in the smoker for a bit now. I'll post a report later.
This is how i do my BCC. 5 pucks just to get some smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/smok.jpg)
Then on the grill.
(http://i123.photobucket.com/albums/o290/stlthy1/bbq.jpg)
nepas
great looking bird Nepas....looks at my tri tip.. then the chicken... cuts off a leg of th bird and puts it on my plate... cuts off several thick slices of tri tip and places it on nepas plate...
Hope you dont mind a trade nepas????