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1st Cook-Beer Can Chicken and ABTs


 
C

Chuck_H

TVWBB Member
I received my new 18" WSM last week and I'm ready for my first cook! I'm going to try the beer can chicken
http://www.virtualweberbullet.com/chicken2.html
and Mike's ABT recipe on the appetizer board.

I have a few questions and I was hoping for some advice.

I bought this beer can chicken rack from Amazon; using the link from this website of course
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http://www.amazon.com/Steven-Raichlen-Best-Barbecue-SR8...id=1230040645&sr=8-1
Has anyone used this before? If so does anyone have any good tips on usage? The wife wants to make some chicken gravy to go with it. Will I be able to collect the drippings from the tray or does most of that evaporate?

I'm trying Mike's ABT recipe as well. Will the same rub that I use for the chicken work for the ABTs?

I'm excited to get started!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_H:
The wife wants to make some chicken gravy to go with it. Will I be able to collect the drippings from the tray or does most of that evaporate?

</div></BLOCKQUOTE>

I've never used one of these, but reading the reviews on the Amazon website I found this quote: "What I like BEST about this rack is the tray. It catches all of the drippings, and you can make wonderful gravy with them, particularly if you have used a spicy rub on your chicken."
 
Congrats on your new baby!!

That beer can chicken was one of my first smokes, and it came out awesome!! It's so easy, and sooooo good. You should end up w/ some good drippings for your gravy.

Thinking about it, I might want to do one this weekend.
 
My first smoke was a success! It was a really windy day so I was a little concerned with that but the temperature was extremely easy to control by adjusting the bottom vents. The ABTs came out amazing and were a huge hit. The only issue is that the rub and the smoke were a little strong for the chicken. I used the recipe on this site for the rub and all I could find was hickory wood. I think a combination of the rub and hickory smoke was a little much. Does anyone else use a different rub for beer can chicken? I just ordered some apple, cherry, and pecan wood chunks so I'm sure a more mild flavored wood will help. Does anyone think that apple wood and just a salt and pepper rub would be good?
 
It may be that you used too much Hickory. How much did you use. My first BCC was Hickory, but I think I only used one chunk. Try the apple next time.
 
I usually use 2 chunks of apple wood...it is all a matter of your personal taste which you will quickly figure out...keep a log (so to speak) of your cooks to refer back to. As for wood, check out Ebay, I got some good wood for a reasonable price from the guy in VA (do a search on apple wood).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_H:
Does anyone think that apple wood and just a salt and pepper rub would be good? </div></BLOCKQUOTE>

Yep, I always try to do one chicken with some evoo, salt and pepper because that's how my wife likes it. The kids love the spicy rub so it's a great excuse to do 2 chickens. You can't go wrong with a little apple wood, too.
 
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