British BBQ Society Forums

Hi Guys, haven't been on here since last summer! How are yous all doing?

Even with all this great weather I've only managed to do TWO barbecues this summer, and NO SMOKES AT ALL!

Anyway, just a quick question on doing Beer Can Chicken on the UDS. My girlfriend loves chicken, I'm more a pork person but I do appreciate chicken done correctly on a bbq, so I'm hopefully gonna give it a try on Saturday.

I'm guessing it will be a pretty easy thing to do? I'll have to check that my lid will close properly with the chicken standing up! But apart from that I'm good to go. I have the Beer Can 'Stand' & I have the rub (Plowboys Yardbird), just need to get a chicken.

I'll be using charcoal briquettes with apple wood chunks. What sort of temp should I be looking to hit - I'm thinking around 250f? And how long (on average) should a medium sized bird take, 3 hours? What should the internal temp be when cooked?


While I'm on the subject, If my lid wont go on with the chicken standing up, that means I can't do beer can chicken obviously lol. What way do you go about smoking just pieces on chicken - legs, drumsticks, thighs etc.?

Thanks guys

Personally, I would want a temp of 160 - 180 Celsius and check temps but that's how I would do it in my kettle and not a slow smoke.

Even if you can't stand the bird in you smoker you can still beer can cook it, use an aluminium foil tray, lay the bird in the tray, open the beer (drink half) and insert the beer can with the opening facing upwards, that should be high enough to stop the amber nectar from escaping.

Im planning on doing a beer can chicken soon but using a can of sprite in place of beer and applying a chilli and lime rub!!

In regards to the chicken, I always cook/smoke chicken at around 300-350F otherwise the skin comes out rubbery, at the higher temps the skin is crispy.

With the time for the cook, it generally depends on the size of the bird. Mine usually take anywhere between 1.5 hours to 2 hours. You're looking to take the breast to 165F and the leg/thigh to 175F

If you can't beercan due to the lid then spatchcock/butterfly the whole chicken. This is the method I always use as i prefer it, I like the end result of a flat bird and the cooking area is more even than doing a beer can chicken. Have a look on Youtube on how to do it (it's really simple).

This is my opinion obviously others may differ.

I've had my new WSM less than a week, but did a chicken last Sunday as a first cook.

I followed the method here :http://virtualweberbullet.com/chicken6.html

It's cooking at relatively high temperature, so all the air holes open and no water, but we loved the final result. Going to do a couple more this Sunday.

Might be worth a try if your chicken's too tall

Cheers - Bob

A big, big +1 for higher temps. If you want the skin to be edible (let's face it, that's the best bit) you'll not want to cook any lower than 300F

Cheers for the replies boys. You've all helped me out here.

I have to say I'm liking the look of that spatchcocking idea. It looks awesome & EASY! But would it be as moist internally as the beer can chicken? I suppose it should be if I get it to the correct temperature..?

Yous have gave me more ideas now, maybe even changing my mind lol! I'm now thinking of doing a full chicken (spatchcocked) and then just fill the rest of the grill space with spare drumsticks and thighs etc. - different flavoured rubs on each bit. Mmmmmm sounds delightful.

So higher temps is the key. I would maybe be safer doing this in my BBQ (rather than my UDS), because my BBQ can be used as a smoker with the lid down. It quite big so I could put the coals to one side and the chicken to the other side, then easily crisp the skin at the end. It would also be easier to get higher temps inside the BBQ.

If cooking is only going to take an hour or so in total, I wouldn't need to worry about a waterpan, would I?

You can get good results with either beer can chicken or spatchcock. Both help you get a evenly cooked bird. Beer can has a certain novelty factor to it but personally I don't consider it better - just a different method. Don't bother with a waterpan. If you want to get a bit more adventurous take a look at brining - this really helps chicken stay moist.

ive always spatchcocked mine, if you keep an eye on temps and take it off as soon as it hits 175F on the dark meat and 165F on the white/breast, it will be really juicy, ive done a few now and everyone always says how good it is

high temp, no water in the pan, 300F+, mine last time was 350F+

I can get 400F out of my UDS easily, it's a chicken cooking machine If cooking legs/drumsticks/wings I tend to cook even beyond 175F internally (not much beyond, just a few celcius) as I prefer them a little more well done, but ymmv

Dave I've used my UDS a good few times, but to be honest I still don't know what it's maximum temp is, I've never tried to test it!

I think I might test it tonight, with a few beer. Infact I might even go to Asda after work and get a full chicken to test out as well, spatchcock style...