In my opinion one of the best uses for a gas grill. Season the chicken liberally with lemon pepper inside and out and place on the stand. A ceramic one is the best as they slide off easily when done. Place in the middle of the grill with outside burners on high. Put a metal pie pan under it do catch drippings to keep from messing up the grill. Cook for 1 1/2 hours (5lb. chicken). Easy and consistently good.

i totally agree! we cook 2 at a time and eat chicken all week. i put about a 1/4 stick of butter in the can with the beer.

I like to put a jalape�o in the neck hole to keep the steam in also slide your fingers under the skin of the breast meat so you can rub seasoning on the meat
I gunna put two of them on the pit boss when I get back from mass this morning

I will not cook a chicken, or a piece even, without brining it first. I won�t eat one either unless it is brined. I just got soo sicken o chicken I could not eat it. Then I discovered brining chicken. Brine that chicken overnight covered in sweet salty water, then do your thing with it. The difference is amazing.

Cast I agree with you on brinning chicken is a must when grilling it but I never when I do beer can and it comes out moist every time

The taste is why I brine. We do the beer butt chicken too, but we brine it first.

Beer can chicken made in a smoker is the best way to prepare the bird. Freeze what you can't eat. Use it for sandwiches, soups, casseroles, etc.
I always brine it prior to smoking.

I just took my two birds of the smoker and they are GBD
(Golden brown and delicious)

Now I put on a nice rack of ribs Sunday is looking good

I hate to burst your bubbles but beer can chicken is a big ole myth. Its sounds, looks and makes everyone doing it feel great but its a total MYTH. Brine your bird like Cast says and that will be the best way. Now...your not HURTING anything by shoving a can of beer in the a$$ of that bird, but your not helping it either.

Drink your beer while watching the bird cook is the way to roll.

Have to agree. The ceramic stand has a built-in cup for any kind of liquid. I just put some water in it. When I get industrious enough will try the brine thing again. I brined a turkey once overnight and honestly couldn't tell much difference it it.

Instead of a ceramic stand, try using a Bundt cake pan. Stand your seasoned or brined bird on it, arrange a bag of Red or Fingerling potatoes in bottom of pan with a splash of chicken broth and fresh rosemary. The deeeeeelishious juices from the chicken drip down and baste the potatoes. Great way to cook a meal on the grill. Just add another vegetable or salad and you are done.

now that sounds good!