or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Beer Can Chicken in 30" Electric Smoker
New Posts  All Forums:Forum Nav:

Beer Can Chicken in 30" Electric Smoker

post #1 of 6
Thread Starter 

As it is going to be 117 degrees today in Las Vegas, I don't want to prepare my beer can chicken inside.  My organic bird weighs 5 pounds.  Anyone with suggestions would be a great help.  I think from previous posts I need to get to 160 degrees, but how long would that take...?

post #2 of 6

depends on cooking Temp. You can cook a yard bird up at 350 deg. it will give you good crispy skin. You can go lower to get more smoke flavor.

Happy smoke.

David

post #3 of 6
I have an MES 30"er, and do chicken regularly (including beer can variety). I typically cook at 275 degrees till I get to an internal temp of about 160 degrees. Then I throw it on the grill to crisp up the skin. If you don't the skin looks great, but is really rubbery. 325 degrees if you do I strait on the grill and the skin is awesome, bird is juicy, but smoke typically sucks for me. I like the smoke, so I almost always start in the smoker and finish on the grill. Cooking times vary depending on bird size so I won't give you an amount of time, but I live and die by my thermo temps, so shoot for the temp and the bird will rock! Don't forget to let it rest at least 15-20 min.
post #4 of 6
Thread Starter 

Thank you, Matt and Mule.  For the final step, to crisp the skin, can I just slip it in the oven at 375?  It's so freakin' hot out there I don't want to hang around a hot grill, too>

post #5 of 6
Never used the oven to crisp the skin, so I couldn't tell you.
post #6 of 6

110.gif , I'm waiting for the Q-view...Rules.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Beer Can Chicken in 30" Electric Smoker