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another beer can chicken thread!! LOL

post #1 of 7
Thread Starter 

Well I my new Traeger finally showed up!! So to break it in we fixed up a couple chickens, both with webers' seasoning one beer can chicken and kicken chicken. smoked them at 300 for about a hour and 45 min.

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Edited by sloweredcivic - 7/31/10 at 3:45pm
post #2 of 7
Thread Starter 

is there a reason my pics aren't popping up on there own?

post #3 of 7

Now your yardbird looks good to me. Now did you probe them or smoke them by time. I always have taken my birds to 165°-170° in the breast and they are really juicy and tastey too. Now I have never done a beer can chicken cause they come out so good just laying on the grates for me.

post #4 of 7

Nice job on the yard bird's.

post #5 of 7

Job well done on the birds.

 

mballi, you should really try a beer chicken. I cant say that they are the best or even that they are better then another form of cooking chicken but IMO they are the cats meow. They are the wife's smoke product of choice, so long as she gets to it before it goes in the frig. The last one I did shot juice a good 10 feet away from the table when I cut into it.

post #6 of 7

Actually, you need to try the spatchcock method and see what you think.  We get better smoke and heat  penetration because the yard bird doesn't have, ahem, anything blocking the middle section.  What's really important is that this little birdy was smoked......

post #7 of 7



 

Quote:
Originally Posted by NWDave View Post

Actually, you need to try the spatchcock method and see what you think.  We get better smoke and heat  penetration because the yard bird doesn't have, ahem, anything blocking the middle section.  What's really important is that this little birdy was smoked......



You cans till use beer when smoking a spatchcocked bird, use a pan or casserole dish with beer in it, and place it beneath the bird. You will get the beer flavor, along with a greater smoked flavor. It's all good my friend.

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