Barbecues are bloody brilliant Part 3

sheriffwoody

i have never tried it, so will just give it a go and see what happens. at the worst, i lose a £5 chicken which is unedable.

will give it an hour, uncover and test the internal temp and go from there

Pecker

Fair play - indeed, that's the spirit.

Steve W

Noggin1980

Thats what I thought this morning, but the amazing ribs website says the opposite is true and prove it with experimental data (link is a page or 2 back). I've decided to go ahead with the beer can chicken this weekend but might not do it again in the future after reading that article.

rousetafarian

Looks like it's Beer Butt Chicken weekend.....I've managed to attach the rails to split the coals, (props to ODB_69), got the Weber drip tray in place and the bird is marinating in a Jamie Oliver rub overnight.

Quick question, coals on both sides with bottom vents open or just one side with a bottom vent open for indirect cooking?

Also the top vents, I'm guessing open but I'm new to this.....let me know before tomorrow afternoon please chaps

Pecker

I seem to remember reading that article a while ago and thinking there were 100 holes in it, but I'll have to check it out again.

What I can say for sure is that chicken on my Weber Poultry Roaster cooks far more quickly than it would if roasted normally.

And that's as measured with a thermapen, in several different occasions.

Steve W

Steve W

sheriffwoody

i didn't even think about vents in the smoker. hmmm.

cram

Coals on both sides, drip tray in middle. All vents open. If your bbq is running too hot close the bottom vents a bit

cram

But the poultry roaster isn't a beer can... There are some major differences, the article is literally about using a can. If you are using the weber poultry roaster it only takes a small amount of liquid anyway. The steam from that is going to have a minimal cooking effect, and even with the small amount of liquid it doesn't all get boiled away in the time it takes to cook a chicken. I've used the weber poultry roaster with and without liquid and its made no appreciable difference to cooking time or flavour. Granted that's anecdotal not scientific but it was enough for me to stop wasting beer in that manner

cram

Oh and these days I tend to rotisserrie chickens and they typically take an hour to hour 15 to cook, again no liquid involved

sheriffwoody

any preference to which beer to use?  or does it really not matter?