I just recently tried this method of cooking chicken and the family and friends loved it.
Has anybody else tried it? Prepare chicken as usual, and then insert beer can 2/3 full in chicken, stand bird on end and smoke as usual.
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quote:Has anybody else tried it?
Cool technique. Check the CS archives. Should be more talky talk about beer can chickens, some of it naughty!
Beer Butt Chicken...
The photos are missing because the "destination" from the original post is not there any more.
bobby Que, if you still have them, send them and we'll fix the post.
Smokin'
bobby Que, if you still have them, send them and we'll fix the post.
Smokin'
I use something called "Willy's Chicken Sitter" on my gas grill with teriffic results, but I haven't tried it in a cookshack. The "sitter" is ceramic & the bottom is "flattened" out so you have less problems with the whole thing tipping over. The skin on the grill was amazing. I think it would be tough to get that type of skin using a cookshack. I've read of crisping the skin after cooking in the cookshack, but I'm not sure you can match the grill results. Guess I'll have to do a little experimenting.
quote:I've read of crisping the skin after cooking in the cookshack, but I'm not sure you can match the grill results.
You will find people on this very forum who will swear to you, swear!, that they use a blow torch to crisp their chicken skin.
So, I bought a little torch at the hardware store. It only burns in the upright position. The chicken, however, is down there, on the grill. The torch is built to go out if you point it down.
Dang, but there are a lot of pitfalls in life. (No pun intended.)
Maybe we can get a testimonial from a succesful blow torch chicken crisper.
I bought a holder from Cabela's when I bought the smokette. I have used it on the grill but not the smoker yet.
http://www.cabelas.com/cabelas/en/templates/product/sta...Id=&parentType=&rid= &cmCat=search
hope the link works
As for the torch, it works for me when I make my eggs, so I might have to try it on the chicken.
dave
http://www.cabelas.com/cabelas/en/templates/product/sta...Id=&parentType=&rid= &cmCat=search
hope the link works
As for the torch, it works for me when I make my eggs, so I might have to try it on the chicken.
dave
HAHAHAH can't you just imagine some redneck welder out there touching up his chicken skins with the oxy-aceteline torch? For turkey maybe the plasma cutter? (sorry guys, I just had to say that, I went into a laughing fit)
Well I tried cooking some wings in my cookshack & then crisping the skin on my gas grill. It worked really well & the skin was excellent. If it works for wings I would assume it would work for a whole bird.
Process: Seasoned with cookshack spicy chicken rub over night, then brushed with oil & added more rub just before smoking. I smoked them for an hour at 225 with about an ounce of apple wood. Took them out & cooked them for about 10 - 15 minutes on the grill turning them occasionally. (I had preheated the grill & it was at 350 when I threw them on.) Basted with a butter/red pepper sauce just before removing from the grill & the kids gobbled them down like there was no tomorrow. Now I gotta go to the store & buy more wings.
Process: Seasoned with cookshack spicy chicken rub over night, then brushed with oil & added more rub just before smoking. I smoked them for an hour at 225 with about an ounce of apple wood. Took them out & cooked them for about 10 - 15 minutes on the grill turning them occasionally. (I had preheated the grill & it was at 350 when I threw them on.) Basted with a butter/red pepper sauce just before removing from the grill & the kids gobbled them down like there was no tomorrow. Now I gotta go to the store & buy more wings.
I have never tried to torch the bird after smoking it. (Sounds like a line from Cheech and Chong) but the stand I made for the chicken will hold it up right, so if you wanted to torch it, it should not be too difficult.