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Four Beer Can Chickens on one Egg

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stuckman
stuckman Posts: 11
in Poultry
Help.  We're having a party this weekend and my wife wants me to cook four beer can chickens.  It looks like all four will fit on my large BGE.  We just stopped by the Dizzy Pig store in Manassas, VA and bought Tsunami Spin, Raging River, Cow Lick and original course grind.  I'm thinking of cooking two with Raging River and two with Tsunami Spin.  

Here's where I need the help.  It looks like the four birds will fit on the BGE.  Can I cook all four at the same time?  How long should these cook and at what temp?  Thanks!!!

Stuck
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  • erniemcclain
    erniemcclain Posts: 505
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    I have not done multiple at the same time, but am certain that you can.  Just set the temp as you would for one.  Your cook time will be longer but I will defer to the eggsperts about how much longer.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    if they all fit then you can cook them all at the same time. Sounds like a lot to fit but I've never really looked into it so I'll go with your judgement there. cook time will be no longer and very well may be shorter due to the increased efficiency of the full dome. Whatever temp you normally do will work on 4 the same way it works on 1. Love your rub choices. My 2 faves on yard bird. Good luck and let us know how it goes
    Keepin' It Weird in The ATX FBTX
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    We told you to buy and XL.  I would try horizontal, two tiers.  I don't think you can get four in vertical.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • lousubcap
    lousubcap Posts: 32,332
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    Not sure your prior cooking experience but beer can can be done raised grid direct-probably the best choice to get four on there w/o overhang on a platesetter or stone.  Go to 160*F in the breasts and 180+ in the thighs-they won't all finish at the same time (but reasonably close) and put the largest toward the bak of the BGE (that's the hottest area due to the air flow characterisitcs).  Enjoy the journey!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Popsicle
    Popsicle Posts: 523
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    Stuckman, I do 4 beer can method birds on my lg. all the time. Indirect on a raised grid at 350 for about 80 minutes.  I use 5+pound birds so don’t worry about room. Just be careful about how much wood you use for smoke cause chicken really can get Smokey in a hurry. Good luck

    Popsicle

    Willis Tx.
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  • stuckman
    stuckman Posts: 11
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    All:

    Thanks for the great advice.  Much appreciated!  BTW, I've got some peach wood chunks I'll be soaking for an hour before I drop them onto the coals.  Should I add the wood chunks before the birds are added or when they are added?  Thanks.

    Stuck
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  • XLBalco
    XLBalco Posts: 607
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    you can get 11 vertical in the xl :).. you should be able to do 4.  i have seen 6 on there
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    stuckman said:
    All:

    Thanks for the great advice.  Much appreciated!  BTW, I've got some peach wood chunks I'll be soaking for an hour before I drop them onto the coals.  Should I add the wood chunks before the birds are added or when they are added?  Thanks.

    Stuck

    Don't soak and add whenever you want. I add right before I add the meat.
    Keepin' It Weird in The ATX FBTX
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  • stuckman
    stuckman Posts: 11
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    One final question (I hope).  Please pardon my ignorance.  What is "indirect on a raised grid"?  Does anyone have a pic?  Thanks!!

    Stuck
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  • nolaegghead
    nolaegghead Posts: 42,102
    edited December 2012
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    Indirect on raised grid - that means you raise up the grid, with bricks or a plate setter or something, and you have a shield between the grid and the fire - direct - grilling  - food exposed directly to burning charcoal radiation (versus indirect - baking/roasting).
    ______________________________________________
    I love lamp..
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    Yes, we do it direct or indirect.   No need for a raised grid with the platesetter in...IMO.

    Beware lots of chicken fat in the cooker for this cook, can be quite flamable with the dome open.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Are you using beer cans or vertical roasters? Also, make sure you have a raised drip pan under these guys, will be lots of flammable juice in the pan.....

    If you can, invert the chickens, cook legs up, LS does it all the time. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • rholt
    rholt Posts: 392
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    What is the benefit of cooking the birds upside down? Crispier skin due to fat draining out?
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  • nolaegghead
    nolaegghead Posts: 42,102
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    If you're cooking indirect, the dark meat is in the hotter part of the egg - dark meat 180F, breast 160.
    ______________________________________________
    I love lamp..
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  • Andy_in_CO
    Andy_in_CO Posts: 49
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    If you are interested in the science of beer can chicken check out amazingribs.com. If he is correct it makes more sense to put your chickens on the grate with a big drip pan full of your beer. Not sure if he is right or not, but just a thought.
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