Hi fellow grillers...!!!
The other week, I did my first ever beer can chicken (can't recall the weight now!) on my Weber Master Touch.
My wife seasoned the chicken (several different spices, rubs with olive oil, lemon, etc...) and placed a beer can (with several holes pierced around the top) into its rear end (I poured half the beer out into the drip tray, which I placed under the chicken + had 2 full charcoal baskets either side of the drip tray) , and sat it in the center of my preheated grill.
I then used my ThermoPro thermometer probe, and inserted it into the breast meat, and fed the wire through the Weber top vent, so as not to pinch it via the lid and bowl, and let it cook until it hit 165F on the thermometer. The lid thermometer was reading around the 350F mark at the start (I only use this as a rough guide) but in any case, left the chicken to cook away.
It literally only took around 45 minutes before the probe registered 165F - I initially thought, that that was far too quick, but took out the chicken to see what was going on. The breast meat was indeed cooked all the way through (we cut some off + juices ran clear whilst cutting a small piece off) so that was fine, however, we found that the leg part, specifically, where the leg joins the wing, was a still a little bloody (not much though) and would not come away easily from the rest of the bird (normally, when cooked thoroughly in an oven, this part would very easily pull away from the bird), so I ended up, putting the chicken back onto the grill (can still attached), and re-inserted the temp probe, into the leg/wing part, until this then came up to 165F also....
This probably took another 30 minutes or so before it was finally ready and when we did take it off, it looked amazing and tasted absolutely fantastic - so juicy!! So all in all, a great experience.
I have attached a couple of pics but any bits of advice you can offer, would be really appreciated as this was my first time so obviously, I'm looking to improve for next time.....