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I have also heard that a lemon or potato in the top helps with getting it done faster and the lemon will add flavor. I also would guess that it will help distribute the temps better
Jack I usually use beer ,you can add some of your fav spices to whatever you use in the can and punch a few extra holes in the top will help also....
when doing beerbutt chicks I usually do them on the grill ,at a high temp with a cast iron chip box ,filled with chips to provide the smoke and go till an internal temp of 180 in the thigh cavity ( between the thigh and main body of the bird )..good luck ,Tim.
They sell a stand at wally world, lowes and home depot that has space for the can then drop chicken down on top of it. The stand has a wide enough base that your chicken doesn't fall over. I have had that happen. The rack is only a few dollars and well worth the money in my opinion.
I have the rack from Wally world. I think it works better without the rack. When you just use the can the chicken will shrink up around the can and seal it forcing the liquid and spices to stay in the cavity to keep it moist and give it the flavor. When you use the rack it cannot seal up. On the down side, it is a little harder to get the bird to stand up.