I cooked my first Beer Can Chicken this past weekend. It came out great!!
After cleaning the bird, I dried it with paper towels and injected it with a homemade concocktion. Threw some rub inside the cavity and rubbed the outside of the bird as well. Grab a half can of beer added garlic and rub.
I have a Char-griller smokin Pro. To get the main cooking chamber up to temp the fastest I lit a small pile of charcoal near the port hole to the side fire box(SFB). I also set up my SFB with charcoal. after an hour the bird was cooking via indirect grilling, so far so good I lit the SFB let the coals turn grey and added some pre-soaked hickory chunks. In about 10 minutes, the smell coming from the grill made me sooo hungry. The amount of smoke emanating from the grill was perfect. The cooking temp never passed 300 degrees.I checked the bird at the 2 hour mark and she was a pretty site to see. By this time the wood had burn out. I didn't want to over smoke the bird. I let her cook for another 45 minutes.
It came out very tender and juicy and the hickory was perfect to my taste buds. I am anxious to try some more methods of indirect grilling and smoking this weekend. I told my wife to leave me alone while I experiment, and she will enjoy a weekend free of kitchen duty,
Even though I am experimenting, my finish products usually come out pretty good. I have some people tell me that its the best they ever had, especially the ribs (been trying to perfect those for years). Though, they are good and tender, I still have a lot to learn. I have to admit, in the past I didn't cook to often (only on holidays or for parties). I think I may have gotten a bite from that Q bug. I have cooked something every weekend and sometimes after work for the last 1 1/2 months and loving it.
I will keep at it and improve my techniques through these forums and trial and error. I am having fun. The weather is perfect here in the Northern Virginia area.(originally a southerner from Macon, Georgia) . If there is any advice that anyone has to offer I am open.
I hope you all are having as much fun as I am right now...