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Beer butt chicken question
Eggspert
Posts: 142
I cooked my first beer butt yesterday and ran into a little problem. I attempted to cook in on indirect on plate setter with a drip pan but, when i went to shut the lid it was hitting the chic right in the mouth . Do i need to take the fire ring out? what do i do if i want to cook a turkey with the roaster? Any suggestions would be appreciated. By the way, I have a Large BGE.
Comments
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Mine is an XL with less head room but my drip pan is only 1" deep
I don't see any issues with removing the fire ring, in fact may have to with a turkey.
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I cook chickens sitting up with the plate setter in and the grate on top of that with a large with no problem. You might have to pull your therometer out of the dome and close the lid then stick it back in making sure it's not too close to the meat.
As for the turkey I cook mine in a V rack sitting in a tin roaster pan that I set in the plate setter.
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Well, i bought the turkey roaster stand yesterday and I see it might of been a waste of money, since most of your pictures aren't using a stand. Does the chicken just sort balance on the beer can/coke can or is there a trick to this?
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All my chickens are sitting on a stand like this.
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Put the chicken on the can and then push the legs forward to make a three point support.
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Where did you get that thing?
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Lowes and Walmart have them for around $2.50
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Where did you get that thing?
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I use the can method and just let the bird wings balance it out. Haven't had any real problems of the bird falling over or anything. Also I normally do the birds direct rather than indirect at a dome temp of 350.
ross
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