RateBeer Forums

Beer can chicken

Looking to try a beer can chicken this weekend on my woodwind and looking for advice.
Camp chef says to cook at 375 and Traeger says to cook at 425.
My goal is a chicken that’s juicy on the inside with crispy delicious skin. What has been the best experience for crispy skin?

Screw the can. Brining is your best bet for a shot at a juicy yard bird. If you’re smoking it, higher temp with a shorter cook time works best. Though 425 sounds a bit ridiculous. Good luck!

Thanks for your response and thanks for the useful advice.

1 Like

Mix in oil with your seasoning post marinade/brine. Spachcock indirect on the side of a hot grill. Beercan chicken is fine if you have more height than width on your grill & want to do multiple birds. Never had a dry bird with any method unless it was absurdly lean or I forget about it.

1 Like

Came apart in the end, though I dig quarters. Pretty big bird for spatchcocking I guess. Spatchcock is a method meant for smaller birds I believe. ‘Twas still yummy.

The aluminum can contains a plastic lining that is toxic with BPA’s when heated. No?

1 Like

Late to the party but temp is irrelevant. If you’re doing it right the beer and moisture will keep things nice and juicy on the inside while heat will crisp up the outside. I use

Obviously it hasn’t been cleaned and reseasoned but works great.

Plus using this you get a good amount of clean schmaltz.

1 Like

Cool tool. Weber makes a skinny stainless wire fixture if you want more sizzle.

@chinhaez For the BPA, lots of cans don’t have it anymore, but some still do. No idea on how heat reacts with it.

Add To RateBeer

Add A Beer
Add A Brewer
Add A Place
Add An Event

Manage Your Account

Add Premium
Edit Profile
Sign out

RateBeer Newsletter

Subscribe to our newsletter, RateBeer Weekly, a must for understanding new people, places and beers in worldwide craft culture.

Stay Connected

2000- 2017 © RateBeer, LLC. All Rights Reserved. Privacy Policy | Terms of Service