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beer butt chicken drip pan?

Hey! I'm cooking a beer butt chicken for the first time tonight and I'm trying to decide on direct or indirect method. Does it make a big difference? Also, should I try riggin' a drip pan to the bottom of my grill grill screen? Seems like it could get a little sloppy if I don't.. any thoughts/advice? many thanks! S.O.S.C.


  • BordelloBordello Posts: 5,926
    Son of Swamp Chicken,
    I do mine mostly indirect on a plate setter and sit the bird on a sitter or beer can in a pie tin.[p]Cheers,
    New Bob

  • BordelloBordello Posts: 5,926
    Son of Swamp Chicken,
    Forgot to mention, for easy clean up, line the pie tin with foil. I use a good quality pie tin so I keep it, if a cheap one I would just toss it.[p]Regards,
    New Bob

  • JSlotJSlot Posts: 1,218
    I do 'em all the time at 350° direct. No drip pan necessary and the skin crisps up nicely.[p]Frosty Ones,

  • Son of Swamp Chicken,
    i also do beer butts all the time. . .usually 2 or 4 at a time. . .i set them up on the grill over my plate setter turned inverted. . ..i don't use a drip pan, but i do put a sheet of aluminum foil over the plate setter just to keep it from getting too grungy. .. i do them between 325/350 and for average 4 1/2 lb. birds, usually an hour and a half is just right. . .

  • SethSeth Posts: 79
    Son of Swamp Chicken,
    If I am doing one at a time, I just put it in a throw away pie pan. Have a good cook.

  • Big-RBig-R Posts: 36
    Son of Swamp Chicken,[p]I do 2-4 at a time. 350 degrees. No drip pan or plate setter. It does smoke a bunch from the rendering.....[p]Anyway you go, it's delicious.[p]Randy
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