Last week I made my first Beer Can Chicken and it was fantastic. A great recipe that I look forward to making often. I do have a couple of questions for you Beer Can Chicken experts though:
1- I use a 221/2 inch Weber Grill with hinged grates. When I procceeded to restock my coals with a new batch of charcoal, the ash from the charcoal in the chimney starter kicked up onto the chicken. Is this a common occurence when using hinged grates where you don't have to remove the food to add more coals? It was pretty messy. Any general tips on dealing with the messiness of charcoal?
2- Can you do two chickens at the same time on a 22 1/2 inch grill and still have it take the same amount of time and get the same (taste) results?
Thanks in advance for your answers.