Stupid Beer Can Chicken Question

Retired RailRoader · October 2006

I have always made my chickens on the BGE the Spatchcock way. Cooking a beer can chicken it it also on a raised grid 350 dome? If so does the chicken cook as fast as a Spatchcock about 1 hour for an internal temperature of 175° to 180°?[p]Thanks

EdF · October 2006

I only tried the beer can method last week for the first time. I like to start a roasting chicken a little on the high side to seal it. I starter around 450 for 15 minutes, then throttled the vent a bit so it eventually went to around 370 for the rest of the cook. 1:15 was about right for a 4+ lb-er. But my wife likes it well-cooked (185) so YMMV.

- Ed

gdenby · October 2006

Retired RailRoader,[p]My limited experience is that beer can chicken goes slower than spatch'd. I always seat mine on a drip pan, and that diverts the heat a bit, and the extra fluid keeps the heat down some. I'd expect at least an hour and a half for an average 3 - 4 lb chicken.[p]gdenby

The Naked Whiz · October 2006

Retired RailRoader,
The beer can chicken should take longer since the bird is whole. The spatchcocked bird is lying flat and thus can cook faster.[p]TNW

FSUScotsman · October 2006

The Naked Whiz,[p]Is the best way to do two chickens the upright beer can way?[p]I did two spatchcocked the other night at the same time and one was perfect the other a little dry. I'm thinking I either had a hotspot or it was just too crowded.

The Naked Whiz · October 2006

FSUScotsman,
I've done two birds at a time direct on a raised grid with no discernable difference in juiciness. Maybe you had a bad bird. [p]TNW

wobin · October 2006

Retired RailRoader,
I up the heat a little to get crisp skin.[p]Cheers, Glenn

FSUScotsman · October 2006

The Naked Whiz,[p]
Hmmmmm....in that case, next time I'll spank it first!!!!

Stupid Beer Can Chicken Question

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