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Beer Can chicken - Place Setter?

VivViv Posts: 4
edited 2:06AM in EggHead Forum
I am a brand new egghead. I want to make Beer Can Chicken, found 2 recipes on the site, but neither one tells me whether to use the Place Setter or not. Is there a rule of thumb so as to know whether it is called for or not?

If you've answered this a million times before, sorry. I don't yet know how to navigate my way around the site either! But I'll learn...! Right now I've got to get my chicken going!


  • Most would use the platesetter, legs pointed up, drip pan in the middle, and chicken on the grate. Hopefully you have a meat thermometer. Cook chicken to 160 breast and 180 thigh temps. If your breast goes over the target not to worry the egg is forgiving. Next time look into spatchcocked chicken...the only way to go.
  • RRPRRP Posts: 21,824
    I never use a plate setter if I'm doing a beer butt -works for me!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • VivViv Posts: 4
    Well now, that's downright confusing! I guess we need to try it both ways and see how WE like it!

    What's a spatchcock chicken?
  • JPFJPF Posts: 592
    Got a spatchcocked chicken going right now direct raised grid about 400f for a hour
  • Here's a link to how to do a spatchcock chicken:

    Spatchcock Chicken
    The Naked Whiz
  • I don't always drink beer, but when I do I drink ...

    I don't always do beer can chicken, but when I do I use a PS

  • deepsouthdeepsouth Posts: 1,796
    my recommendation would be raised grid, direct at about 375-400.

    here is what i've found....
  • VivViv Posts: 4
    Thank you for the picture and the recipe for eh spatchcock chicken. We'll try it!
  • VivViv Posts: 4
    Thanks everybody for your help! I really do appreciate it!
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