Beer Can Chicken Help Request

[SC]

So, I really want to try to do beer can chicken in the BS, but I know the Bradley manual says not to put metal into the smoker.  What does everyone do?  I'm assuming  it won't ruin the smoker, but the wife ain't going to let me buy a new one if I bust it, especially after not following one of the few things in the manual.

Thanks for the input.

[Wildcat]

Welcome to the forum.

I am not sure you will get the results that you want.  IMHO beer can chicken requires a higher heat to properly steam the chicken - like on a grill.  Additionally, if tried there would be a large amount of moisture in the cabinet.  I have not tried it, but my approach would be to cold smoke the chicken for a couple of hours, then do the beer can bit on a grill set up.  The skin will turn out much better this way as well.  Other more knowledgeable folks may chime in later on this one.

[West Coast Kansan]

Whole chickens in the bradley are a great - quick and easy smoke. As WC says above however I would suggest a crown mounting over a beer can.  You will want the heat and smoke to be able to move through the center of the chicken. 

Crown


Happy chicken from CA

[Habanero Smoker]

The warning you are referring to is a warning about using aluminum foil. It a warning against using foil to completely cover your racks, which would impede the distribution of heat and cause a possible heat build up that could be hazardous.

The vertical roasters works great, but the beer can method does work in the Bradley. I have done it successfully on a couple of occasions. Use a beer can holder to make the chicken more stable, or you find it will easily topple over when you move the rack. Try to smoke/cook at the highest temperature you can get from the smoker.

I generally use soda such as 7 UP or ginger ale, or a fruit juice such as lemonade, pineapple or mango. Just follow the general directions of beer can chicken; drinking or pouring out 1/4 to 1/2 of the liquid, and adding which ever herbs and spices. Also plug the neck cavity with a lemon (small onion or potato also works) to help trap in the moisture and to improve the infusion of flavors. You don't need extremely high temperature for this to work. The cabinet heat of the smoker, and the heat conductivity of the metal can will provide more then enough heat for the liquid in the can to evaporate and infuse the chicken with flavor.

[Wildcat]

Thanks for the post Habs.  I am surprised that it can work.  WCK - I love that stand, where did you get it?

[charlandk]

I have seen stands similar to that one at Home Depot in the grilling section

[SC]

Thanks for all the suggestions--I'm going to try this today--what a great forum.  You're right--I was worried the "don't use aluminum" had something to do with aluminum in the smoker being a bad idea--not that blocking the airflow would be a bad idea.

[West Coast Kansan]

WC, they are just about anywhere you find BBQ stuff.  Especially nice to use for smoking or on a grill to crisp up a chicken like the one above that has been painted with iceman sauce. Helps keep the grates easier to clean with a sauce that can burn. 

[Wildcat]

Thanks WCK.  Gotta get me one.

[coyote]

That is one goooood lookin' bird WCK....'bet it tasted even better !


Coyote

[NePaSmoKer]

I put 5 hickory pucks to my yard birds 1st.


Then into the weber  ;D Sittin on a can of coors light  :o


nepas

[La Quinta]

Gotta use Bud Light Nepas...come on...geeezzz!!! :) :)

[NePaSmoKer]

Gotta use Bud Light Nepas...come on...geeezzz!!! :) :)

I like travilin outside the crowd  ;D

nepas

[Consiglieri]

Here's the "6-pack" rack 2/3 loaded.  Lots of full bellies and happy faces on Sunday.  Somehow was more interested in eating than photographing the finished product.

[La Quinta]

consigs...they are cute suckers...nice use of spice!! I know exactly how they turn out!!! AWESOME!!! NICE AND AMBER BROWN DELICIOUSNESS!! :) :)