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First beer can chicken

HooterHooter Posts: 127
edited 10:02PM in EggHead Forum
I'm going to do my first beer can chicken today. It's about time considering I've owned my egg for three years now! [p]Anyway...my question is...should I set the bird direct over the coals, or do a platesetter, grill, with bird on it?

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    Hooter,[p]I like to put the bird above a drip pan; makes it "kinda indirect".[p]Ken
  • KevinHKevinH Posts: 165
    Hooter,[p]Some people prefer to cook it indirect, with a drip pan, so they can turn the juices in the pan into gravy. Other people prefer to cook it direct, to make the skin crispier. It seems to be a religious argument. I've also heard people recommend anything from 3.5 hours at 225 degrees up to 1 hour at 450.[p]Yesterday, I cooked a 4# bird on a can indirect at 300 for 2 hours. Turned out great.
  • HooterHooter Posts: 127
    KevinH,[p]Thanks...I think I'm going to try direct so I can get the crispier skin.

  • BordersBorders Posts: 665
    Hooter, if you're going to go direct, I suggest you use a raised grid if you have one.

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