Beer can chicken help

ChuggaBrew

Been wanting to try a beer can chicken, and Sunday is the day! What I need help with is cooking temp. I prefer a crispy skin on my chicken and would sacrifice a little bit of the moisture in the meat to assure I have a nice skin. Should I rub the skin with oil? Any info on temp, direct/indirect, raised grid, etc.... would be greatly appreciated.

Richard Fl

I would try this method and do indirect high in dome 375F for about an hour.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=993397&catid=1

Bacchus

I would go indirect around 400dome. Many folks go as hot as 500. Patting the skin dry with paper towels prior to cooking doesnt hurt. Some leave it uncovered in the fridge overnight before cooking.

ChuggaBrew

Will give it a shot. Thanks

jaydub58

I have had nice crispy skin and moist meat cooking direct, raised at 350-375. Also, try the breast-down mount on the beer can bracket. Very good!
:P :P