Replies to This Discussion

Permalink Reply by PATRICK J, TURNER on May 14, 2009 at 12:16pm

I did the samething A long time ago. But I was using hunks of mesquite .So from then I never used those big hunks. But what you could do try the apple & cherry wood chips. Theirs nothing wrong with big hunks to me if you have A huge smoker using indirect heat. And you might have to get an webber upright smoker I have one an let me tell you man that thing can cook!!

Permalink Reply by Larry Dorrough on May 14, 2009 at 8:34pm

In the weber, take both the grill and the charcoal grate out. Set two bricks in the bottom use regular charcoal and start it the way you would usually. Soak apple or cherry wood chips soaked in water. Don't use both as they tend to cancel each other out. Place the chicken on a piece of metal or something that won't burn across the two bricks and you'll be able to get the top on. Remember to place the coals on the outside of the bricks so you get the indirect heat. Cook as you usually would. Hope this helps.

Permalink Reply by Mike Stockman on May 18, 2009 at 8:34am

I'm no pro when I;m cooking chix its a lot of fun and easy to do for I've cooked it many ways,,I 've cooked chix on a gas grill or steam cooked it as well so smoking chix is a pinch to do for I have cooked large amounts on our big smoker..I find that chix splitters are the best to cook,,infact I've done the famous "Beer Can Chix a couple time on my smoker (Brinkman Smoker) while using apple wood and charcoal in the firebox..But the best is using my Weber (Gold) it really does a great job with ease I've found so far,,I like cooking wings or breast meat alot as well as the rest of the bird as well.If you are having that bitter taste in cooking my suggestion is you need to clean you smoker w/ easy-off & hot water it seems to me your not cooking off your grates and you need to clean-up after each time to get rid of that awful taste..Your building up a crude of charcoal in your kettle and its effecting your meat as well,,I spray my weber out after every use regardless and clean the grates as well..We use hickory dust comes in a 20# bag put 1 large scoop into a 5-gallon bucket add water til it build up in the dust it'll gets clumpy but you want it wet so it'll sticks to your charcoal and its the smoldering that gives off that hickory smell..You be surprise how it really works as well with other meats..

Permalink Reply by Michael Leonard on May 20, 2009 at 7:10pm

I'm no pro (I know, it's my favorite think to grill). I am going to be trying all of this, but I think your post covers everything you did wrong (let the wood burn and too close to the coals). You might want to try doing cornish hens with 8 oz. beers. To get the cans to fit, sometimes you have to cut the hen along the spine. That eliminates your problem of getting too close to the coals.

Permalink Reply by Michael on May 20, 2009 at 10:25pm

I just read from Michael Leonard about the cornish hens. Mr. Leonard sir help- I have always wanted to try cornish hens on the grill but its been diffucult for me(picky wife!) So can you help with the whole process? I'd be starting with a basic weber grill. What kind of charocoal would be best? And how do I set this all up?? Whats the best way?? Your help would be of greatly appreciated and Ill let you know how everything turns out as soon as I try it! Or anyone who can help would be great!! Thank you-

Permalink Reply by scott pittman on May 30, 2009 at 11:14am

i bought a Kingsford barrel grill last year, and had the same problem, i had the bird all done and ready to put on the grill, and BINGO! my warming racks wouldn.t let me close the lid, so here i am fighting the blazing heat,trying to remove the warming racks!!! as for the wood. i use chips, and not chunks. mesquite and hickory, but... only put them on in the begining and at the last half-hour, as to not overbear the chicken with the smoke. fruity woods are also good. and i also go against conventional wisdom. i use the coals on both sides, about 20 on each side, so either way the wind is blowing thru the vents, the birds are getting a thourough cooking. i usually cook 2 birds at a time, 6-7 lbs each for about 3 hours. i prefer to use Pabst Blue Ribbon beer. along with drinking it lol. good luck, hope you find this helpful, if not long and irritating.

Permalink Reply by travis m. major on September 9, 2009 at 1:42pm

i might have used some thing to space the lid of my grill, to where my chicken would fit on the rack. then wrapped the gap with foil, also in case you didn't, i would soak the wood for a day @ least so it gives of a slow low heat!

Permalink Reply by walter 2 on September 16, 2009 at 7:01am

thank you for taking the time to help I have practiced and achieved victory.

Permalink Reply by Paul Brinkerhoff on April 12, 2010 at 1:21pm

Cyndi, Thanks for the link. I am getting ready to try a beer can chicken and was looking for the ins and outs of it so thanks for the info.

Cyndi Allison said:

Hi Walter - The chicken was too close to the heat. Beer can chicken needs to be more indirect - higher above the heat or over to the side depending on the grill.

You don't have to use the Weber lid, but the chicken cooks much faster with the heat captured. If it won't fit under your lid, tent some tin foil for part of the cooking time so it cooks faster and reaches a safe heat.

Small chickens work best for this for several reasons.

Not sure if it's OK to link or not but if so then here's some info on doing Beer Can Chicken: http://www.yesyoucangrill.com/beerbuttchicken.php