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Beer Can Chicken 09-22-2008

post #1 of 18
Thread Starter 
Ismoked some Beer Can Chicken today, one because fall has arrived and two because Wayside Ranch helped me straighten out my picture posting problem. The wind was blowing hard and it was really difficult to maintain 325 but its done.

OK here is the first pic, birds just went in and the smoker is at 325 for 1 hour now;

This is the second photo, birds coming off, final smoke chamber temp was 320 and the thighs had a temp dead on of 180. Wife did beans and corn in the smoker. Uh-huh, it was great.

post #2 of 18
Is that a breast augmentation there? Or perhaps a smuggling chicken? I'm hungry..pass the hunk between the wing tip and li'l drummy..it's done :{)!
post #3 of 18
Looks awesome I like those higher temps PDT_Armataz_01_37.gif
post #4 of 18
Thread Starter 
Let me tell you something Piney, keeping those higher temps today was a real workload. Wind was out of the east at 25 and I had zero windbreak.
post #5 of 18
i like the higher temps for chicken too
post #6 of 18
oh yea a little brisky here in kansas today but if i want high temps on drunken chicken i will grill it with coals indirect but to smoke it 225* for several hours is also kick ***.
post #7 of 18
Thread Starter 
Well Morkdach Used to smoke it at 225 but everybody wanted crispy skin so now I boost up to 300 to 325. Those 2 crazy yardbirds were gone in 15 minutes. My 5 year old grandson is even starting to like chicken now. What part of mid-Kansas do you call home?
post #8 of 18
oh yea i grill it to get the chrispie skin which is not good for ya but taste greeeeeeeeeeeeeeeeeeeeat smoke it for flavor and moisture.
salina be my home
post #9 of 18
Way to go David. Excellent chix and awesome photos. Not sure i helped much but great job. Looking forward to your next Q-view.
post #10 of 18
Nice Work! Looks TASTY!!
post #11 of 18
Nice Q my friend, getting some good smokes under your belt. I also use high temps, 450 for 1 1/2 hrs. then drop to 350 till done.
post #12 of 18
Thread Starter 
450, has to be a gas grill. I have never had my charcoal/wood smoker over 350.
post #13 of 18
Looks great!! First thing I cooked on my smoker was BCC

I love BCC and have made quite a few, and I'd like to know if the potato serves any purpose cooking the chickens?
post #14 of 18
I read in another post that it is to keep the steam/flavor from the liquid in the beer can trapped to cook the bird from the inside as well. So the steam just doesn't escape out the neck hole.
post #15 of 18
Ahh, that makes sence, good idea. I've never had a problem with a dry BCC, but then I don't think my temps were above 275°.
post #16 of 18
Very nice lookin birdies....a job well done david!!PDT_Armataz_01_37.gif
post #17 of 18
Thread Starter 
Thanks all for the replies. I used Dr. Pepper this time in the cans and that was a first. Other times I have used Coke, chicken broth, beer and even water. Personally I don't think it matters all that much what the liquid is. Its the rubs and basting that does the trick on the outside and any liquid in that can is going to do a great job. The potato off the top of the chicken is sure nicely seasoned and steamed when it comes off.
post #18 of 18
had the same prob but once i got a hold of a brine no mo dried birds fo me.
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