Beer Can Chicken - The quest for crispy skin

Unknown

Ok, So I cooked my first beer can chicken on my large egg this weekend. The results were good, but not as good as I know they can be. I need some guidance regarding where I went wrong.[p]1) I got the coals stable, and dialed in 350 degrees exactly after calibrating my thermometer.
2) The temperature stayed at 350 for the entire cooking time of the bird.
3) the outside of the bird was buttered and seasoned.
4) I cooked the bird until it was done.[p]The bird was delicious and moist. One of the best tasting birds I've ever made (and my first bird done on a grill). Unfortunately I couldn't get the skin to crisp. Please help me to rectify this horrible mis-step, this faux pas, ths unsightly blemish on my chicken roasting record.[p]Thanks,[p]Gator Egg

EddieMac

Well, Gator....It wasn't a total disaster....it was edible....and it was good...So...not all was lost....You didn't mention if you cooked direct....or indirect....and that's important to know....If you cooked indirect...I would suggest you do it again indirect....but for the second part of the cook take the platesetter out....and that might really help.....[p]I would also suggest trying the spatchcocked chicken recipes that are so successful....I raise my grid by 2-1/2 inches....cook direct at 350 with a minimal amount of lump...and I get great tasting chicken with somewhat crispy skin....It's not the 'sexy' beer can chicken recipe...but the spatchcocked chicken recipes are absolutely delicious......[p]Best of luck.....[p]Eddiemac....Ft. Pierce, FL

Popsicle

Gator Egg, sounds like you did everything correct in steps 1/4. I always cook direct and do 4 birds at a time. As far as crisp skin, mine is firm but not really crisp. I hear some put corn starch on the bird, some prick the skin to get crisper skin. Try cooking direct and around 375 and see if that helps. Good luck. Pop

BobS

Gator Egg,
There have been some interesting posts recently about Beer Can Chicken at 400 -- indirect, because it is inside a pan of some kind, but not a plate setter. [p]Also there have been a number of posts recommending that you use a littl corn starch along with whatever rub you like (basically 2 parts rub to 1 part CS). You might want to check out the DP recipe for wings at the link shown and modify for a beer can...[p]Also, be sure that the skin is dry before you start cooking.[p]Good luck
[ul][li]DP Crispy Wings[/ul]

Unknown

eddiemac,[p]I don't have the plate setter yet, so I cooked direct with a drip pan directly under the glamorous beer can. Technically the chicken was not toucking the drip pan and could not be touched by flare ups. I've been looking for a place to get a plate setter that doesn't cost $45.00. Is there a generic plate setter that works well in the large egg. I'm sort of on a budget right now.[p]Thanks,[p]Gator Egg.