Beer Can-less Chicken

[Larry D.]

When you want to cook something quick and easy.

 

[Enrico Brandizzi]

Great looking birds! That's my way, too!

 

[Cliff Bartlett]

Looks great!

 

[CLasko]

Those birds look tasty!!

 

[ChuckO]

That is some mighty fine chicken. I've got one of those stands, I use it for Turkey, but now it's gonna see more use than just for turkey

 

[Miguel M]

Hope there are leftovers, but I know better.

 

[Luke P]

Larry, that skin looks crunchier that I've ever been able to achieve. Hope it tasted great as well.

Care to share any details...seasoning, time, temp, equipment?

 

[Larry D.]

Larry, that skin looks crunchier that I've ever been able to achieve. Hope it tasted great as well.

Care to share any details...seasoning, time, temp, equipment?

Cooked at 300 degrees, Minion method but I put the birds on as soon as I dumped the lit coals (a full chimney) into the unlit. Temp controlled by my Stoker, monitored from inside where it was warm and cozy using The Pit Pal software. One bird was just salt and pepper, and the other was seasoned with Florida Rub (Everglades Seasoning with added garlic powder and onion powder). One chunk of hickory wood. They cooked about 2-1/2 hours -a bit longer than I planned because I went out on an errand that took longer than I expected. I only tried a wing before putting the rest in the freezer, but the skin was crisp and the meat was very tender, and not overly smoked. All in all, better than I usually do.

 

[Michael C.]

Looks great!!!!!!

 

[Nate Frost]

Perfect!