beer can chicken?

skissel778

Cooked 2 beer can chickens last sunday and loved them. However from what I have seen on the forum most of the chickens come of with a little of "crisp" on them (being the skin is cooked and golden brown). I cooked the last 2 at 350* for 3 1/2 hours and the meat was cook perfectly. Am cooking another today but would like it to cook the outside too. Any suggestions?
Using the plate setter and no rack, on a large egg. Also is there a certain time per pound it should cook?

Little Chef

Up your dome temp to 400-425*. The cook won't take as long, but the skin should crisp nicely. May need to rotate half way through....and don't anticipate these taking more than 1.5 hours....but remember, always cook to internal temp, not time. 160-165* breast, 180*+ legs and thighs.
(Have you tried a Spatchcocked chicken yet? You may choose to DRINK those beers in the future once you do.... )

Morro Bay Rich

http://www.nakedwhiz.com/spatch.htm