I ad the giblets and trimmings to the water panwhile smoking, then I strain it and freeze the liquid in a ice cube tray to make my own smoked chicken bullion. It is absolutely awsome to use instead of traditional bullion. Nothing better than BGE beer can chicken
It took 6 hours because of the low temperature of 225 and having those two big birds touching with no airflow between them. It like cooking a 12 lb turkey vs two 6 lb chicks. I had chickens come out like yours deep brown color and the smoke was overwhelming made them inedible. Chickens should only take 2 hours and be a nice golden brown when done.
Followed your method to the letter this weekend. First time smoking anything in my Primo (poor man's green egg). Results were amazing. The only challenge I had was keeping the smoke going. It only seemed to smoke when I had the bottom vent cracked a bit but then I had trouble maintaining the low temperature. All in all however we were thrilled!
Made this the other day. I followed your instructions exactly, and had the best chicken I have had. Even my pickiest daughter loved it! Thank you for your vids!
Great channel! Your videos are really helping me with my new Green Egg. My first attempt was ribs and they were huge hit! For the thermometer probes do I need the "armored" versions? I think since I'm going to be smoking almost everything on low heat the regular versions are sufficient. And are they different lengths? The ones on their web site look shorter that the ones you have in this video.
Hi Wally, thanks for the kind words! For smoking, you don't need the armored versions. My wife uses it inside for higher temp cooking and it works great for both.
No doubt this is a delicious way to prepare chicken. But I think he is steaming more than smoking the meat. That's why fruit wood works better. Moist the meat with injection and --- cover and wraps at proper times. But keep the smoke cooking dry for flavor
Nice video. Are you targeting 225 grate or dome temperature? I find that the dome is usually 50 degrees hotter than grate but never know if a given recipe calls for grate or dome.
The meat tastes even better after refrigerated in a zip lock overnight. Be sure to leave some of the skin in the ziplock as the smoke is mostly on the skin. Talk about some mouth watering smoked chicken quesadillas! Delicious!
Good video. Had the kamado for 9 months now. Used lots of hickory chunks was too smokey, now using cherry and apple chunks, but only 2 small chunks, and minimal smoke flavour. Should i use more?
Do you need the convector in order to smoke? Or could you do this without the convector? I'm needing to order mine soon but I'd like to smoke a chicken this weekend. Also what rub did you enjoy more?
You don't need a convector, you just need the place setter that goes inside of the BGE. Put it feet down to smoke, then mix your wood with the lump charcoal. I really don't have a preference for a chicken rub, but usually something with a little spice and sweet for a long smoke.
+Ben y It depends on the type of wood and length of smoke I need. I can't find solid apple wood here in small quantities, so I had to buy from the hardware store. That would is really dense and burns quickly, so I soak it to maximize the smoke out of it. If you have better/solid wood, you don't need to do that.
6 HOURS!!!!???? NO. I smoke beer can chicken on my BGE almost every week all the time, and this is not how it is done. Fist of all you want to select a quality beer, something heavy like a Hefewiezen (Blue Moon, Pyramid) and use a quality BEER CAN CHICKEN device with an opening about 2.5-3" wide, that includes a drip pan (some come with pokers on the sides you can impale corn, veggies, etc on also). Pour your beer into the cylinder about 3/4 of the way to the top, then add whatever spices and seasonings on the top. Pat the fryer chicken with paper towels after you wash your hands, then place the chicken on top of the cylinder, and apply a rub of choice. Use a coconut oil spray to coat the bird, this will make the rub stick. Now you are ready to grill. There is no need for the throwaway foil pans, the drip pan on the device will be just fine. At 225 smoking just like this video, if you have properly cleaned your BGE prior to cooking (removing ash) then you should have sufficient airflow to cook an entire bird in 2 hours to 165 degrees F. Like the video here, you will want temperature probes for your meat, and they have digital ones that work on wifi now so you can use your phone to monitor your meat while you do whatever else you need to do around the house or your party, never having to worry about overcooking your soon to be amazing meal. Remove the bird, let it sit for 20 mins, then cut with a very sharp professional knife, I prefer Japanese knives myself or if I am lazy I will use an electric knife. A perfectly smoked beer can chicken will be golden-brown on the skin and the white meat when poked with a fork should have juices easily flowing from any puncture. These birds in this video are way over cooked. Ambient temperature must be taken into account as well, like any grilling session, but if I left my chicken on for 6 hours it would come out as black as my charcoal... I don't even smoke ribs for that long.
I've found birds (chicken, Turkey) don't cook as well on the BGE as other meats such as pork or beef. Chicken and Turkey are a lot drier when doing a slow and low cook as they are on a regular gas grill when you cook at higher temps.
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Awesome...I am going to do this...this weekend. I'm new to the egg and can't wait to blow my adult kids away for mother day!
Patricia Pawlak That's awesome, happy Mother's Day!
I ad the giblets and trimmings to the water panwhile smoking, then I strain it and freeze the liquid in a ice cube tray to make my own smoked chicken bullion. It is absolutely awsome to use instead of traditional bullion. Nothing better than BGE beer can chicken
It took 6 hours because of the low temperature of 225 and having those two big birds touching with no airflow between them. It like cooking a 12 lb turkey vs two 6 lb chicks. I had chickens come out like yours deep brown color and the smoke was overwhelming made them inedible. Chickens should only take 2 hours and be a nice golden brown when done.
love your videos, since i am a new bge owner, I have many questions, I watch your videos and some are answered with out asking
I would suggest using a Chicken Rocket instead of aluminum can.
Followed your method and it was the best chicken that I have ever ate. Great job.
Thank you
I just use the beer can and the legs as a stand, doing a 'tripod' method
Coors Light???? why not just use water? ;)
+kaliforniasd HAHA good one man!
Cogito, ergo Beer!
I think Coors light is good. Any beer!!
Another great video, thanks for showing us the finished product, you have cooked yourself up a sub.
Followed your method to the letter this weekend. First time smoking anything in my Primo (poor man's green egg). Results were amazing. The only challenge I had was keeping the smoke going. It only seemed to smoke when I had the bottom vent cracked a bit but then I had trouble maintaining the low temperature. All in all however we were thrilled!
pctierney - Poor man’s BGE? Lol. It’s the other way around, my friend. Primo is primo.
Do you remember what lump charcoal you used? Also, is there something I should do to ensure the skin is crispy?
Cowboy lump charcoal. The skin is pretty crispy, but you can always broil on high in the oven about 3 minutes for more
Made this the other day. I followed your instructions exactly, and had the best chicken I have had. Even my pickiest daughter loved it! Thank you for your vids!
I like to use maple syrup instead of sugar ads a better flavor
Left overnight, that smoked chicken makes some of the best mouth watering quesadillas ever!
Brilliant. Very helpful as always. Thanks for putting so much time into these demos
I thought this one of the best presentations on the BGE i have seen for a long time. John
Used this recipe this weekend and it came out delicious!
Drink everytime he says "Bird(s)" . Great Channel, I reference your videos all the time
Haha! If you did a drinking game for 'bird' and 'essentially' in some of my videos you'd be wasted within the first 120 seconds :)
Wouldn’t have enough beer left to cook the chicken haha
Chicken turned out awesome! It was so tender and juicy. Thank you!
Glad to hear it, thank you!
Great channel! Your videos are really helping me with my new Green Egg. My first attempt was ribs and they were huge hit! For the thermometer probes do I need the "armored" versions? I think since I'm going to be smoking almost everything on low heat the regular versions are sufficient. And are they different lengths? The ones on their web site look shorter that the ones you have in this video.
Hi Wally, thanks for the kind words! For smoking, you don't need the armored versions. My wife uses it inside for higher temp cooking and it works great for both.
Nice video, very well done.
Nice cook my man! I just did a beer can chicken video. Check it out if ya like.
Nice video of yours, I like the apple juice & herbs - going to try it soon!
I watched 4 or 5 videos before yours. This is BY FAR the most informative video I have found. Thanks for sharing your knowledge!
Seems like everyone pours Olive Oil on the meat... I think that would block the smoke flavor from the meat... just saying....
No doubt this is a delicious way to prepare chicken. But I think he is steaming more than smoking the meat. That's why fruit wood works better. Moist the meat with injection and --- cover and wraps at proper times. But keep the smoke cooking dry for flavor
Nice video. Are you targeting 225 grate or dome temperature? I find that the dome is usually 50 degrees hotter than grate but never know if a given recipe calls for grate or dome.
The meat tastes even better after refrigerated in a zip lock overnight. Be sure to leave some of the skin in the ziplock as the smoke is mostly on the skin. Talk about some mouth watering smoked chicken quesadillas! Delicious!
Thanks for the recipe. Tried it out and came out delicious. Please keep posting.
Thanks, this worked out well! Very tasty
Good video. Had the kamado for 9 months now. Used lots of hickory chunks was too smokey, now using cherry and apple chunks, but only 2 small chunks, and minimal smoke flavour. Should i use more?
Tugboat are you letting the "bad smoke" burn off first?
Where is your gasket for the vent?
Do you need the convector in order to smoke? Or could you do this without the convector? I'm needing to order mine soon but I'd like to smoke a chicken this weekend. Also what rub did you enjoy more?
You don't need a convector, you just need the place setter that goes inside of the BGE. Put it feet down to smoke, then mix your wood with the lump charcoal. I really don't have a preference for a chicken rub, but usually something with a little spice and sweet for a long smoke.
Should I use the same brine mix if I am only cooking 1 chicken or wold you half the salt, sugar and Worcestershire sauce?
+Patrick Forst I would half everything
what temperature are you smoking your chicken and Turkey's at? 250-275?
225
Thanks pal. Love your videos
what size big green egg is this?
Would one chicken take less time?
Not much less
Why did you soak the wood haven't seen you do that before for ribs or brisket
+Ben y It depends on the type of wood and length of smoke I need. I can't find solid apple wood here in small quantities, so I had to buy from the hardware store. That would is really dense and burns quickly, so I soak it to maximize the smoke out of it. If you have better/solid wood, you don't need to do that.
How long do you think this would take on a 6lb chicken?
I would think 4 - 5 hours
Beer in a coke can chicken
6 HOURS!!!!???? NO. I smoke beer can chicken on my BGE almost every week all the time, and this is not how it is done. Fist of all you want to select a quality beer, something heavy like a Hefewiezen (Blue Moon, Pyramid) and use a quality BEER CAN CHICKEN device with an opening about 2.5-3" wide, that includes a drip pan (some come with pokers on the sides you can impale corn, veggies, etc on also). Pour your beer into the cylinder about 3/4 of the way to the top, then add whatever spices and seasonings on the top. Pat the fryer chicken with paper towels after you wash your hands, then place the chicken on top of the cylinder, and apply a rub of choice. Use a coconut oil spray to coat the bird, this will make the rub stick. Now you are ready to grill. There is no need for the throwaway foil pans, the drip pan on the device will be just fine. At 225 smoking just like this video, if you have properly cleaned your BGE prior to cooking (removing ash) then you should have sufficient airflow to cook an entire bird in 2 hours to 165 degrees F. Like the video here, you will want temperature probes for your meat, and they have digital ones that work on wifi now so you can use your phone to monitor your meat while you do whatever else you need to do around the house or your party, never having to worry about overcooking your soon to be amazing meal. Remove the bird, let it sit for 20 mins, then cut with a very sharp professional knife, I prefer Japanese knives myself or if I am lazy I will use an electric knife. A perfectly smoked beer can chicken will be golden-brown on the skin and the white meat when poked with a fork should have juices easily flowing from any puncture. These birds in this video are way over cooked. Ambient temperature must be taken into account as well, like any grilling session, but if I left my chicken on for 6 hours it would come out as black as my charcoal... I don't even smoke ribs for that long.
what kind of electric meat thermometer do u have?
Thermoworks, double probe thermometer
Love the green egg
where is the link for the rub please?
Apologies, I added the link under the video 'about' section
Where do you buy your wood chuncks?
Robert Phillips I
Dang homie, looked kinda dry man.
Thank you! Just got my BGE and I love your tips!
What size egg is that??
Large
What size is it
Large
How much did you get it for
Try this on an ole weber and you have crispy skin and done in 1.5 hours vs. Green egg Leather skin and 6 hrs chicken.
Fake news :) BGE Chicken comes out juicy and crispy!
I've found birds (chicken, Turkey) don't cook as well on the BGE as other meats such as pork or beef. Chicken and Turkey are a lot drier when doing a slow and low cook as they are on a regular gas grill when you cook at higher temps.
That's interesting, I've found the opposite. What temp are you cooking at?
No way