Beer Can Chicken


 
Richard Garcia

Richard Garcia

TVWBB Wizard
I have both the OTM 22 1/2" and a WSM Classic. I plan to cook-up two Beer Can Chickens this weekend. Since low-and-slow is not that important when cooking chicken I am leaning towards cooking these two bird on my Weber Kettle. Question, if you were in my place would you use your WSM or Weber Kettle?
 
If the kettle has enough headroom to cook the chickens vertically (my old 18.5 inch kettle does not), then I'd say use it.
 
I do most of my chicken parts on the kettle and whole chickens on the WSM. Does't really matter with chicken as long as you can control the heat on both equally well. I think that the smoke ring on the WSM is better than the kettle, perhaps due to the extra free space the smoke has to live in and the exposure time of smoke to meat on the WSM. This probably is more important with big cuts of meat and less with chicken where I tend to keep the smoke levels relatively low.

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
I like to use the WSM for BCC, simply because of the extra "head room". </div></BLOCKQUOTE>

Ditto. (although I SOMETIMES even use the WSM even when I've take the heads off!)

R
 
The one touch does a great BCC. Just don't use a "can holder". Not quite enough head room. I found that out the hard way!
 
Late to the post, so you've probably already cooked the BCC. I did a BCC on Saturday on my 26 3/4 with no headroom problem. The WSM works too, and without water and vents all the way open, you get a high enough temperature to do the chicken right.
 
Thanx for your reply and all you others that replied to this subject. I cooked-up my two Birds yesterday on my WSM Classic and they were a real winner and crowd pleaser. I decided to drink the beer and instead used apple juice mixed with thyme,marjoran,diced onions and some garlic cloves. I modified the receipe for Beer Can Chicken in the Ray Lampe "Big-Time BBQ Cookbook"(a real winner). Used the "K" brand of charcoal, some hickory chunks and the water pan 1/2 full of warm tap water and I was able to maintain a steady 250F for the four hour cook. Again, thanx for all the help!

I took some pictures but I do not have a photo album link on my VWB account in order to post these photos. I sent the VWB Adminstrator an email today requesting permission to post my pictures and hope to post them in the very near future.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Albert Adato:
Originally posted by richard garcia:

I took some pictures but I do not have a photo album link on my VWB account in order to post these photos. I sent the VWB Adminstrator an email today requesting permission to post my pictures and hope to post them in the very near future. </div></BLOCKQUOTE>

Alberto: I have never posted picture on any website so I am a Novice as I have never "pasted" anything. I read the instructions on this website on how you post picture; which states "access the New Button and then the Photo Link", however, when I did this I had NO Photo Link. I have already posted these photos on "Photo Bucket" and had no problems.
Click to expand...
 
Richard, Wolgast posted some short and sweet instructions here. Not sure if photobucket works like imageshack, so hopefully this helps.
 
I've got no complaints about my BCC on my 22" Weber kettle. Been told it was the best chicken anyone has ever had. I did do some smoke with wood chips.

I still need to try some BCC on the WSM. This, I expect will give me a deeper, more penetrating smoke. May try something else in the can other than beer.

But a normal supermarket oven stuffer fits on my 22" kettle no problem. It is on the can holder too and it fits.

Now, how to crisp up the skin and not have it be so rubbery......?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete Kuncis:
Now, how to crisp up the skin and not have it be so rubbery......? </div></BLOCKQUOTE>

Higher heat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by richard garcia:
I have both the OTM 22 1/2" and a WSM Classic. I plan to cook-up two Beer Can Chickens this weekend. Since low-and-slow is not that important when cooking chicken I am leaning towards cooking these two bird on my Weber Kettle. Question, if you were in my place would you use your WSM or Weber Kettle? </div></BLOCKQUOTE>


Here is last weekend chicken.

100_1406.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaleW:
Great pic! Something about chickens with cans up their butts....
icon_biggrin.gif
</div></BLOCKQUOTE>

Dale: THANX,Notice No Beer Can as I just poked the Chickens with the wire rack and put into the pan some apple juice, mashed garlic cloves, onions, dried Marjoran and Thyme. After about 2 hours I started basting the bird with this mixture now mixed with the dripping of the chicken and used a baster bulb to pour some down the neck of these birds. Maintained a 250F temperature at the grill for the entire cook with 1/2 ring of Kingsford and only needed to put more water in the pan one time for the 4 1/2 hour cook. What others have said on the Forum;"The WSM is one outstanding Smoker"!

Richard
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
Those birds look good enough to eat! When's dinner? </div></BLOCKQUOTE>

MK; THANX, there were no leftovers to be had.

Richard
 
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