Beer Can Chicken

Unknown

Any tips for beer can chicken on the Egg? Direct vs Indirect? Raised vs not raised?[p]I'm planning on 225 dome temp. I'm guessing that will take around 3 hours for a 5lb chicken.[p]Any advice is appreciated. Happy New Year!

Car Wash Mike

JAllen,[p]Direct but I'd opt to cook at 300-325.[p]CWM

eggor

JAllen,[p]I'll second CWM. 225 is to low[p]Scott

Unknown

JAllen,
I do my beer can chickens indirect at 400 degrees to a breast temperature of 165. Rub some olive oil on the skin and season with salt, pepper, rosemary, garlic or whatever you like. Takes about 1.5 hours.

Adrian B.

JAllen,
I used to cook beer can chickens all the time on my gas grill. NYE I decided to give it a try on my BGE. Several months before we got the BGE my wife bought me one of those stainless steel beer can chicken stands, but I noticed that the vertical chicken roaster Eggcessory isn't big enough to hold any can. People said the roaster would be just as juicy as BCC. I figured my own BCC stand would work the same, so I tried it out without a can or any beer.[p]Long story short: It was the best and juciest chicken I've ever cooked! My wife agreed. Lesson learned: no need for the beer or can, unless you really want it.[p]Long story long: I cooked it for about 2 hours at 300. Next time I'll run it up to around 350-375 for a shorter cook. I cooked it direct without a plate setter, and threw some Jack Daniels whiskey barrel smoking chips in when I put the chicken on. When I pulled it off the grill, the outer color was perfect. When I cut into the skin to separate the leg/thigh sections, the juices started flowing like a fountain! All of the meat was as juicy as you could ever ask for and was VERY tasty.