First attempt at beer can chicken

[chokethechicken]

Actually, this is the first time I have cooked chicken on the WSM!

Plus I am using Big K restaurant quality charcoal - some of the lumps are huuuge! (Plus I found a bonus gift - an empty packet of fags ).

Getting the minion method sorted..





'Butt-Rub' coated whole chicken on a half-full/half-empty beer can. (Extra holes on top of the can).



I threw on one small chunk each of cherry and hickory wood.

Oh, and I also managed to find a thicker and wider clay saucer. The bowl of the saucer just fits inside of the weber water pan - so it sits perfectly on top. Hopefully it will be a better job at maintaining temperature than the prior thinner and smaller one.

Next pics up in a couple of hours.

Well, two hours later and the internal temps were are 165-170F so.... feeding time!



The wife had the breast meat and I had the legs. Yum.


Chow down.

Served with a jacket potato, slaw and salad.



The meat was juicy yet ever so slightly smoked. Well chuffed with the results!

2nd bonus - just managed to beat the impending thunder storm!

[JEC]

Looking good, think I've got the same clay saucer, did you get it from homebase? I've switched to using restaurant lump nearly 90% of the time now on my WSM using the minion method I can get 2 smokes from one fill!!

[chokethechicken]

Nah, I got it from my local family run garden centre.

[chokethechicken]

Well impressed with the new clay saucer - maintaining a much better steady temp at 250F

[JEC]

Probably too late by now but if you want crispy skin you may want to crank the temperature up to around 325.

[chokethechicken]

Thanks, may a go bit higher next time although quite a bit of the skin was crispy enough for me

[JEC]

Well all that matters at the end of the day is if you like it, so if you did like it then you won, well done