First time on the forum & I have a question....

Beer can chicken is great stuff.I usually do them on my gas Weber grill and heat the grill to a very hot 450 degrees and then turn off the center burner.Thats where the chicken sits on the can and using indirect heat at a lower temp(maybe225) it takes about an hour to cook.I use half a can of beer and sprinkle on some Cavenders Greek seasoning all over and inside the chicken before mounting on the can and cooking!Excellent taste!Enjoy!

You will see most of the discussions on this forum centered around the Cookshack smokers. But you are definitely welcome here. Who knows, some day you may own a CS also.

BTW, I started out with a Weber also.

John

The beer can chicken turned out great. At least it tasted good and looked good.

My wife rubbed the outside of the chicken with Szeged Chicken Rub. Then I put it over a half can of beer and on the grill with a handful of soaked hickory chips. Then every half hour, per instructions of my beer can holder I bought, I put 6 or so more charcoal briquets on the fire and more hickory chips. Cooked it for two hours till the thigh checked out to be a dead on 180 degrees. I have nothing to compare it to as far as taste and looks, but it tasted good and the chicken had a really nice, dark, brown skin on it. Is that how it's supposed to look??

Can't wait to try something else on there the next time!!!