So far, so good...


 
Kat B (Chef Kat)

Kat B (Chef Kat)

New member
I've had my WSM for a week now, and so far it's been fabulous with a bit of a learning curve (adjusting the vents, mainly). First it was pork spare ribs with apple wood, then salmon with alder and tonight I'm trying a couple of chickens and I'm going to use some pecan.

I'm doing the beercan chicken listed on this site, but without the cans. It just doesn't make sense. I'll put the beer into the water pan and I'm going to start the birds breast side up and after two hours I'll flip them over and bast them. This should allow internal juices to flow down and into the breasts (my theory anyway). I'll post how they turn out, if anyone is interested.
 
Kat - I did a few beer cans as part of my first smoke this past weekend, along with 2 Pork Shoulders. The beer cans turned out really well. The shoulders in my opinion could have been a bit better (but part of the learning curve - like you said).

Happy Smokin' - Keith
 
Sounds like you're off to a great start!

As I understand it, the purpose of the can is to concentrate the flavors within the chicken. I don't think adding the beer to the water pan will achieve the same effect.

Kinda like stuffing a chicken with a mirepoix vs having the mirepoix in a separate pan?

Personally, I just have the chicken sitting on a wire stand.
 
You both make good points. I'll have to do two more real soon using the beer cans just to check it out. It just seemed like the beer would just vent out the neck anyway. It's a good way to cook chicken if you're one of the unwashed masses without a WSM.
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Chef Kat, you may be on to something that borders on (shhhh) NEW...
As the "King" would say, "Have it your way" and post photos and results after the said bird is history.
(I love BREAKING the rules!)
in the distant, i can hear chanting...
<span class="ev_code_GREY">go for it Go For It GO FOR IT!</span>
 
Kat,having the beer can inside it puts the flavored steam right up close and personal with the chicken. Using beer in the water pan doesn't add the flavor directly to the bird. Also,you can put aromatics in the can to give amazing flavor to the bird. We like garlic and rosemary,but the combos are endless!
 
I think the beer cans are more about vertical roasting than anything else. Also the novelty factor of sticking a beer can up the rear end of a chicken. Oh, and drinking some of that beer before inserting the can into the chicken.
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Regards,
Chris
 
When I used to do the BCC, I would stick a wedge of lemon or onion into the top of the neck cavity.
Now I just use a couple of vertical roasters. A simple brine with a rub, I like to save the brew for drinking.
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Tim
 
Hi Kat,

Chris beat me to it but the beer can is more for fun than flavour. I did 2 chickens together, one with a beer can (with beer
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) and the other with a chicken stand (for my baby daughter) and I couldn't taste any difference at all. That said, the fun is in presentation and the drinking of the left over beers.

James
 
the fun is in presentation and the drinking of the left over beers
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I agree with James - whenever I do BCC, I love to watch the expression on my guests faces when I open the grill and they see three chickens sitting there. It looks like 3 queens sitting on a throne! So cute and funny.

Ray
 
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