beer can chicken

[James H]

My first post and I am THRILLED to be part of this family. Just did beer can chicken and did 3 4 pound chickens at 325* for 2 hours. Wonderful results...crispy skin.....juicy meat....Would not be here without this site!

 

[Clark Deutscher]

Excellent! Glad they turned out. Did you use the smoker? HOw did you season them and what type of wood?

Clark

 

[Jeff S]

Congrats, James. This is one of the best ways to cook chicken!

 

[Dino Harris]

Welcome aboard James!

 

[Tim Johnson]

Welcome James... Lots of help here!

 

[James H]

Thanks all for your welcome....

Seasoned with Willy's Wonderful rub as described in Chris' recipe (half the salt). Used the bullet with vents open all the way...maintained 325 very nicely....used 3 chunks of hickory.

 

[C. Howlett]

FYI:

The Smoked Chicken recipe on page 168 of Weber Charcoal Grilling makes a great QFH (Quick, Fast, in a Hurry) meal. I highly recommend it as a first cook for new WSM owners.

This recipe also adapts beautifully into Beer Can Chicken. It's cooked with vents wide open, 350 - 450 degrees for about 1 1/2 hours. Finger lickin' good for sure!