Weber Kettle Club Forums

Hello all
Greetings from South Africa

I am purchasing my very first Weber  :)
Main reason for this is I've tasted what it can do with chicken.

I'd like to try my hand at beer can chicken.
My question is, since the chicken is standing upright when making this, the lid might not close - What should I do? Is it safe to place the chicken on the charcoal grid instead of the cooking grid? What should I be aware of in this setup?


Thanks

Welcome, from Canada!

Here is a recent thread with similar questions.

http://weberkettleclub.com/forums/grilling-bbqing/two-whole-chickens-at-a-time-(beer-can)-need-advice/

An upright chicken fits. I don't use a stand. I place the can inside and the legs support it upright. The liquid in the can really doesn't do anything but it's the vertical roasting that makes it good.


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Quote from: MacEggs on October 19, 2018, 07:23:54 AM

Welcome, from Canada!

Here is a recent thread with similar questions.

http://weberkettleclub.com/forums/grilling-bbqing/two-whole-chickens-at-a-time-(beer-can)-need-advice/

Thanks a lot
That very first pic is probably what I would need to do if the lid won't close with the chicken being on the cooking grid.

Quote from: HoosierKettle on October 19, 2018, 07:25:40 AM
An upright chicken fits. I don't use a stand. I place the can inside and the legs support it upright. The liquid in the can really doesn't do anything but it's the vertical roasting that makes it good.


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Thanks
I've read that the beer doesn't do anything - I've been duped into thinking that the beer makes its way into the chicken somehow, resulting in the tenderness and juiciness.
In the event that the lid does not close, even without a stand, putting it right at the bottom on the charcoal grid should be fine? Right? As in the picture from the thread in the previous reply.


Thanks

I am still alive to type about it ...

To add to this - All I'm trying to do is cook up the juiciest, most tender whole chicken possible with the Weber. If there are better ways to achieve this without the beer can method, then please advise guys.


Thanks

Welcome to the club.
Save the beer for yourself, lol. Look at spatchcocking the bird. It helps with the white and dark meat cooking relatively together


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Sicilian, I agree with what the others are saying, the beer doesn't really do anything, spatchcocking works great. Yep, all true. But beer can chicken is a fun way to go and it really does make juicy chicken. It's one of those methods that is fun to do when you want to show off a bit. You can do it in the basement like the other linked thread shows. I have a rotisserie ring that I use when doing beer can chicken and turkeys. But then again, rotisserie chicken is awesome and juicy too, so if you get a roti you might be all set anyway. Bottom line: It's fun to have different methods in your repertoire.

Quote from: Travis on October 19, 2018, 08:19:25 AM
Welcome to the club.
Save the beer for yourself, lol. Look at spatchcocking the bird. It helps with the white and dark meat cooking relatively together


Sent from my iPhone using Tapatalk

Thanks for the advice
I've seen a lot of videos advising the benefits of spatchcocking so I'll definitely give that a whirl.
Am I right that in any method, indirect heat is the way to go?


Thanks

Quote from: Mark Schnell on October 19, 2018, 12:48:01 PM
Sicilian, I agree with what the others are saying, the beer doesn't really do anything, spatchcocking works great. Yep, all true. But beer can chicken is a fun way to go and it really does make juicy chicken. It's one of those methods that is fun to do when you want to show off a bit. You can do it in the basement like the other linked thread shows. I have a rotisserie ring that I use when doing beer can chicken and turkeys. But then again, rotisserie chicken is awesome and juicy too, so if you get a roti you might be all set anyway. Bottom line: It's fun to have different methods in your repertoire.

Thanks
Part of it is to show off a bit, especially to the wife :).
I want to make the most of my purchase so I'll definitely try multiple methods.


Thanks

Quote from: Sicilian on October 20, 2018, 12:24:15 AM

Quote from: Travis on October 19, 2018, 08:19:25 AM
Welcome to the club.
Save the beer for yourself, lol. Look at spatchcocking the bird. It helps with the white and dark meat cooking relatively together


Sent from my iPhone using Tapatalk

Thanks for the advice
I've seen a lot of videos advising the benefits of spatchcocking so I'll definitely give that a whirl.
Am I right that in any method, indirect heat is the way to go?


Thanks

Yes sir. Indirect.


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This is mine from a few years ago...
http://weberkettleclub.com/forums/grilling-bbqing/what-to-do-oh-what-to-do/msg241668/#msg241668

Thanks for the advice guys - Will be trying various methods

Pics to follow soon...

Here's one I did Spatchcock chicken  http://weberkettleclub.com/forums/grilling-bbqing/spatchcocked-chicken/msg36414/#msg36414