Beer Can Chicken help needed

The FIND function, at page top, has threads we have discussed over the years,which should get you started.

Temps will depend on how much smoke you desire,and time depends on whether 1.5 lb fryers,or 8-9 lb roasters.

After you read them,and give us a little more info-someone might be able to fill in any specifics.

Actually Tom there aren't that many BCC posts in the FE forums (plenty in the regular CS forums).

Tom's right, the issue is size.

Here's one post to get you started.

Chickens easy enough, I'd do a practice run on Sat to test it out.

http://forum.cookshack.com/eve...551001983#3551001983

Thanks, I will give the 250-275 degree for three hours a try and see how it works out. Other suggestions welcome.

I always cooked mine at 250. After meeting Ray Lampe aka: DR. BBQ, I was enlightened to a few things. First is that the steam that is supposed to develope in the can will not occur until the liquid is 190 or more, at that time your chicken is done and on the way to overcooked. The solution is to put the bird in a half pan with a shallow bath of Beer and spices. The liquid will boil faster and provide moist heat to cook the birds. You can stiil use those neat can holders to support the chicken in the pan too. Just an idea, Good luck.

Thanks for the suggestion.
I cooked several beer can chickens and they were as moist as they could be. I couldn't beleive how moist they were. Folks loved them. Sorry didn't take any pictures.