British BBQ Society Forums

Sounds like the beer can is an ideal tool to keep a chicken vertical.

The base is, but not the body of the can as it creates a seal, you want something that holds the chicken up, is stable, but does not impede the heated air flow in the cavity. I guess you could cut chunks out of a can or just put holes in it? But the cooking position is probably the real trick.

Before being aquainted with BCC I had been using the Spanek vertical roaster, made of high grade steel produces the best "roast" chicken and the moistest (until the BBQ Shack) that I'd ever tasted. The Spanek allows full air flow through the bird crisping up the internal fat backing up, not that it needed it, BBQF's assessments.

But what the heck, BBQ IS open air theatre and meant to be fun. I have used a beer can substitute with herbs and guests have commented on a slight anise flavour when I used white wine and tarragon so some flavour must percolate through. Here is the link to the Spanek website and it has some interesting notes on vertical cooking.

http://spanek.com/roaster/roasters.php

That looks perfect from a device perspective. Still unsure about the spices though. If I want max flavour I get it under the skin of the bird.. Will need to try get hold of one of these suckers.

Any UK supplier for them Keith?

search for 'chicken roaster' on amazon - there are several different types which basically do the same thing.

I totally agree with BBQFanatic on this one. I tend to pull the chicken out when its internal temp is around 75C, there is no way the beer is going to boil. Saying that I still do this as a show piece.
I actually use cider rather than the beer, and I put half the contents in the tray between the two piles of coals. Havent measured the temp of this, will do next time.
Jonty.
This is the recipe we usually follow, never had a problem with it.
http://www.weber.com/grillout/recipes/p ... -chicken-1

Verminskti wrote:Any UK supplier for them Keith?

These have been a UK supplier for a while, and probably still are

http://spanek.com/Great%20Britain/Barbers.html

Aris, yes there are a lot of similar wire-frame vertical roasters,(I had one and wasn't very impressed) the advantage of the Spanek is they are made from very thick surgical steel ( I think) and they conduct the heat far better then the thinner models.
Above all steer clear of the china/pocelin ones. All they do is allow the juices to drain out providing no extra cooking facility.

http://www.smokingbbq.co.uk/proq-chicke ... r-18-p.asp

I bought my ET72 probes from them - the prices include delivery from what I can see.

derekmiller wrote:Jonty.
This is the recipe we usually follow, never had a problem with it.
http://www.weber.com/grillout/recipes/p ... -chicken-1

Many Thanks