Beer Can Chicken - Direct or Indirect?

SmokingLong

When doing a beer can chicken, have people had more success cooking it direct or indirect? Also, what temp works best?

Grillmama

The only one we have done was cooked indirect at 350 degrees and took nearly 1 1/2 hours to 2 hours. Next time I will try direct. It was good though...

We are not eggsperts my any means, we are still eggsperimenting and learning.

DynaGreaseball

I've never used the beer can method, only 500 degree for one hour. I do these with a plate setter on a medium. It's not the most stable temp to achieve, but I've found I can do a better job if I use Miss Daisy, but open her all the way up, and set the bottom vent to wherever it needs to be to get to 500 degrees. Makes great chicken.

Hope that helps.

civil eggineer

I would do indirect between 350 and 500 degrees dome temp. I normally do them at 350 but it takes 1.5 hours. Many people have been talking about 500 dome temps shortening the cook time to around an hour and making crispier skin. I'll try the high temp next time.

Old Salt

The last one I did I set it high in the dome and sitting on a pie pan for 1 hour. Skin wasn't very crispy but taste was good. Chicken came out nice and moist.

Big Easy Egg

I go indirect at 350 degrees and if I have the time I leave it in the fridge uncovered for a day to achive nice crispy skin.

Jimmy
Come visit NOLA

fieroguy

Direct, 350-375 dome, raised grid. Works great, but leave uncovered in refrigerator overnite for crispy skin. Pull at 165 breast.

Mike
Wrens, GA