Terry Hazelgrove
New member
Going to make 2 beer can chickens on the top rack of my 18 wsm, using k charcoal and apple chunks. High heat 350 plus. Need advice for crispy skin, that taste good and of course juicy chicken. Thanks
Beer can chicken
- Thread starter Terry Hazelgrove
- Start date
Charles Howse
TVWBB Wizard
Hi Terry and welcome.
Crispy skin and Beer Can Chicken don't necessarily go together.
BC Chickens are fun to cook, because you get to drink half the beer in the can! If you must do them BC style, consider removing them from their "throne" when done, and then placing your cooking grate directly over the coals. Then move the birds to the grate to crisp up the skin. Watch them carefully for flare-ups.
Chris has a great technique here.
Crispy skin and Beer Can Chicken don't necessarily go together.
BC Chickens are fun to cook, because you get to drink half the beer in the can! If you must do them BC style, consider removing them from their "throne" when done, and then placing your cooking grate directly over the coals. Then move the birds to the grate to crisp up the skin. Watch them carefully for flare-ups.
Chris has a great technique here.