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beer can chicken question

post #1 of 14
Thread Starter 

My first smoker is my current MES 30 inch. In my 4 months of smoking everything has been relatively flat on the racks. I`ve done fish, ribs, many pounds of beef jerky, stuffed chicken breasts etc all on the racks. I have noticed that the lower rack, nearest the heat element, cooks the jerky for example a lot quicker than the top two racks. Makes sense, its closer to the element. 

So that brings me to the question. I just purchased one of those beer can holders to do a whole chicken. But my concern is the distribution of heat inside my smoker. Am I going to burn the lower part of the chicken, while the top is not done?

Am I not using my smoker correctly? I consider myself a rookie, first year smoker, but I love it. Thank you for advice.

post #2 of 14
That's a good question. Do you have a thermometer to check multiple temp locations? I would try that and invest in a maverick or igrill. I smoked for years without one and ever since I got my maverick this past December for Christmas I'm in love with it. (Gets cold in wisconsin and going out to look at the thermometer got eliminated now)
post #3 of 14
Thread Starter 
Call me ignorant if necessary, but what is a maverick?
post #4 of 14
It's all good. It's a dual probe thermometer. Here is a picture of one of my probes inside my smoker. The other probe I use typically in the meat. If you search maverick you will find threads on them here.

https://www.google.com/search?q=maverick+733&client=ms-android-verizon&source=lnms&tbm=isch&sa=X&ei=Z3nYVMHmLajX7Qa84YDICA&ved=0CAsQ_AUoAA&biw=360&bih=592

hopefully this will help some.

Happy smoking!
post #5 of 14
+1000000 on the maverick. Used mine and it worked perfectly. Also, the temp on my mes30 was different then what the merrick read. I trusted the thermometer and adjusted the smoker as needed. Pulled my pork at exactly 200 and it was perfect. Plus, I was monitering smoker and internal meat temp from my easy chair by the pool while sipping beer.
post #6 of 14

A good thermometer will for sure up your game. 

Happy smoken.

David

post #7 of 14
As to your question about temp differences in the chicken, I'd guess if you used a drip pan under it it would eliminate any issues with direct radiant heat hitting the lower part. On the other hand, I don't think its really a problem to start with. I admittedly don't have a MES and have never done a beer an chicken, but there are hundreds of threads here about beer can chix on the MES and I don't recall having seen any reference to the problem you describe. Give a chicken a try and I think you'll be fine. The only way to know for sure is to do it. Then make sure you let us know how it turns out!
post #8 of 14

texas.gif  Good afternoon and welcome to the forum, from a sunny, windy and 72 º day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #9 of 14


Here is my maverick in work. That's the outside setup.



Here is the receiver. Top will be meat when I put it on.
post #10 of 14
Thread Starter 

I want to thank all who have replied. My plan is to as Mdboatbum says, try it, just do it. My Dad would tell me the same thing "never know `til you try" and "thats how you learn". The next problem is finding the time. Between job, volunteer work, wife and kids it leaves a small window of time. But thats my problem and one I`m happy to have!

Thanks again, Tim

post #11 of 14
Thread Starter 

By the way, smokinadam, I too am from Wisconsin. Opposite side of the state, I live just outside of Hudson. I`m wondering if you have smoked some of the local fish? I`m thinking crappie, sunnies, and even though most people do not like`em northern pike. Prepared properlly I love pike.

post #12 of 14
Quote:
Originally Posted by Tim51 View Post

By the way, smokinadam, I too am from Wisconsin. Opposite side of the state, I live just outside of Hudson. I`m wondering if you have smoked some of the local fish? I`m thinking crappie, sunnies, and even though most people do not like`em northern pike. Prepared properlly I love pike.

Welcome aboard. You have it a little colder over there than we do here. I have not smoked any of them yet personally but my uncle did some crappie (whole) and they were little dry. I have my brother keeping me some pike when he goes out ice fishing again. My issue might be the skin and how slimy they get. I typically grill it skin on foil but to get the smoke flavor I know skin needs to be on the grates and not prevented from foil. My preference to smoking fish from here are white bass. They turn out very well. Years ago my dad did some sucker and carp (not out of the river but lake) and they had good smoked fish flavors. I think people dislike pike because of the y bones and not being able to remove them properly.
post #13 of 14
Thread Starter 

That is what I thought you would say in regard to the crappie and pike, but I had to ask. The white bass interests me. I have a big time fisherman friend who has been telling me about the white bass right here in the St Croix River. We`ll give`m a try, gotta catch`m first, I`ll let you know how it goes. Your input is appreciated, thanks.

post #14 of 14
Quote:
Originally Posted by Tim51 View Post

That is what I thought you would say in regard to the crappie and pike, but I had to ask. The white bass interests me. I have a big time fisherman friend who has been telling me about the white bass right here in the St Croix River. We`ll give`m a try, gotta catch`m first, I`ll let you know how it goes. Your input is appreciated, thanks.

No problem Tim. White bass in the cold water are better 😉 won't be mushy. Good fishing and happy smoken!

Adam
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