I did 5 beer can chickens on my egg Sunday and have a few questions. I was able to get them all to fit but would have had a problem trying to put 6 on the grill. What does everyone do with the thermometer?
I had a time moving chickens around so they would still have room to allow for the browning of the skin.
Do you just remove it and stick a piece of gum over the hole? I do have a need to do 6 maybe 7 chickens for a mens lunch and need to get this figured out.
I did brine the birds for 4 hours in 3 gal of water and 1 1/2 cup pickle salt with 1/2 cup lemon pepper seasoning. I took the birds out of thier bath and rinsed them off and set them in the fridge for an hour to dry the skin. Put a good amount of lemon pepper seasoning on the outside with Beck's Premium Light beer.
The flavor and moistness of the birds was great and nothing but compliments from all that ate.
PS I found a remote temperature probe at WalMart for 14.99 and it worked great in the chicken to tell when it reached 180.