I just happened to have a gizmo for cooking a chicken on a beer can…so I did. In this case this poor fowl weighed a little over 6 lbs. Rubbed it down with some rub making sure to get it into the cavity. Pour about half of the beer into a glass (do what you will with that). Place beer can into gizmo and put the chicken on top of that. You definitely can do this without the “gizmo” but balance will play a big factor in your experience.
Let’s set up the Weber. I used the old briquette fuse method. Soaked the pecan chips in water and made piles so they don’t catch on fire and burn all the way around before the briquettes do. Hopefully that will burn for about 3-4 hours. (It did.)
Lit about 8 briquettes in the chimney starter and poured them onto the end of the fuse. Put in my drip pan with the water from soaking the chips and placed the chicken on. Put the lid on the Weber with the vents over the top of the chicken and opened her up. Try to keep the temperature around 250 degrees F by adjusting the air flow. Mine went a little over so I closed the vents on top a little less than half way.
Went inside and through together a little kale slaw. Made a easy dressing with some mayo, sugar, vinegar, salt, pepper and garlic powder. Grated in 2 carrots, diced 1/4 of an onion, a tomato and shredded up about 2/3 of a bundle of kale.
I took off the thigh and legs as a whole, removed the wings and gently carved the breasts off. Not one to waste a whole chicken carcass, I immediately jammed that in a pot of water to make some awesome stock for later..
This was a very tasty chicken! The meat was juicy, smokey goodness. The skin was very tough though but it did it’s job and kept the moisture in and protected the meat. All in all it was dinner and good. Oh yeah…check out that smoke ring. 🙂