Beer Can chicken - Place Setter?

Viv · September 2010

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!

civil eggineer · September 2010

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.

RRP · September 2010

I never use a plate setter if I'm doing a beer butt -works for me!

Viv · September 2010

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?

JPF · September 2010

Got a spatchcocked chicken going right now direct raised grid about 400f for a hour

The Naked Whiz · September 2010

Here's a link to how to do a spatchcock chicken:

Spatchcock Chicken

Frank from Houma · September 2010

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

deepsouth · September 2010

my recommendation would be raised grid, direct at about 375-400.

here is what i've found....

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=937964&catid=1

Viv · September 2010

Thank you for the picture and the recipe for eh spatchcock chicken. We'll try it!

Viv · September 2010

Thanks everybody for your help! I really do appreciate it!

Beer Can chicken - Place Setter?

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