Try this instead. Cut up some chopped onions and red or fingerling potatoes and arrange in the bottom of a Bundt cake pan, salt and pepper until it looks right. Season and butter a whole chicken inside and out and instead of a beer can, put your chicken rear on tube of the Bundt pan. There's just enough moisture in the onions and potatoes to add steam to the chicken and the chicken drippings bathe your veggies in a delicious sauce. Great flavor and an easy meal.

Now that's an idea there. Sounds D-licious. Now to find one of those pans. Thanx

I do mine in the convection oven set at 350 degrees F. Takes about 1.5 hours.

I use a stand designed to hold the can in a metal cake pan to catch the drippings. I also use a can opener to cut out the entire top of the beer can. It works very well and leaves a clean edge.

In the 1/2 can of beer, i drop in some chunks of white onion and some sliced jalape�o.

After placing the chicken over the can, I rub it down with olive oil and then apply dry Cajun spice rub.

I plug up the neck cavity of the chicken with either a large chunk of onion or potato.

Cook until the thigh measures 180 degrees F.

Every time I do it this way, the skin is nice and crispy, and the joints are so loose, I just slightly twist, and the wing comes right off the body.

Enjoy!

This is exactly how I do mine with a couple of things added --- I like to cram rosemary down the neck cavity and tuck rosemary and garlic cloves under the wings.

I have a two chicken beer can tray...cook these for a party and there is nothing left in a half hour...people can not stop eating it!!!! YUM

Always great to do this on a charcoal grill...most of the time I do it in the oven though....lazy lazy!

We've got a couple of special dishes to cook beer can chicken. One has a trough to catch drippings that you can put rice in and cook it while smoking the chicken. Good stuff.

I use one of those porcelain contraptions they were talking about. It works the best. I used to fumble with the wire models and cans until I found this. Add seasoning and a jalapeno to the beer. Coat the chicken with just a little bit of olive oil to hold the rub. Sprinkle a generous amount of Cavenders inside and out. Cook on the grill with indirect heat until you hit 165 internal temp (I always check the thick part of the thigh). You can throw some wood chips of your choice on the coals early on for some added flavor if you choose. Then I remove the chicken, wrap in heavy duty aluminum foil and let it rest for about 20 minutes. Always makes a good bird!

A beer can inside a chicken isn't going to boil until it reaches 212 degrees. I'm sure it keeps it moister. But I doubt it is steaming.

what temp do you cook at? i go to at least 250 for whole chicken. i put 1/2 stick of butter in the can with the beer. i think it makes a great difference.

I cook at 250 also. But the can is inside a 50-70 degree bird.

this mine. i think the heat transfers to the liquid. maybe not to boiling, but at least to steaming. the heat in smoke can in the bottom of the smoker transfers enough to ignite the wood chips. i'll find out for sure tomorrow. i'm doing a brisket and a chicken. i'll slip a internal thermometer into the can thru the neck of the bird. love this field testing.

Field test results?? just wondering....

when the chicken reached 160 inside, the beer in the can was also 160. i had another 1/2 full can on the side, just out of curiosity, and it was 180. don't know if it was steaming or not. when i opened the door there was so much smoke, i couldn't tell. the chicken was very moist and tender, but personally, i like it a little more done. that was 4 hrs at 225. i couldn't get the smoker any higher without flaring up the wood chips. will try the pellets next time. i think it needs more field testing. lol.