Newbie question about "drunk chicken"

D'man · April 2005

I have only had my large egg a few days. I am going to try a "drunk chicken" tonight. I was wondering if i should use a drip pan under it or if I should place it directly on the grid? I guess my concern would be flare-ups without a drip pan. Any advice would be appreciated.

Car Wash Mike · April 2005

<p />Dman,
I cook direct at 350 until done. No flare ups. If you are using just a beer can, make sure it is stable. Watch out for the steam from the can also.[p]Oh, the EZ Life bird.[p]CWM

D'man · April 2005

Looks good. Thanks for the info and the picture. I'll give it a try.

Car Wash Mike · April 2005

Dman,[p]Let me know, [p]Mike

D'man · April 2005

Car Wash Mike.......the bird turned out GREAT! I put the chicken on at 5:55 pm with some alder chips for a little smoke. I kept the temp. at about 340 degrees. I took it off at 7:40 pm (temp. in the center of the beast was 175 degrees). It had a nice crisp crust on the outside and very flavorful and moist inside. I placed it directly on the grid and did not have any problem with flare-ups. I'm still amazed at how consistant the temp. stays with very little adjusting. Thanks again for the advice.

Car Wash Mike · April 2005

Dman,
For some reason I have got to get me some of those alder chips, never used them.[p]The next step is get you posting pics.[p]Mike

D'man · April 2005

I did take a picture of the bird before we devoured it. I'll see if I can figure out how to post it.....maybe tomorrow.

Newbie question about "drunk chicken"

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