I did everything except cook in the pro. I used the smoke tube along with high smoke on the woodwind 36 and it was amazing. Thank you for posting this with the links to everything.
Great video. I just did a beer can chicken last Sunday. I will be doing my next one at a higher temp and plugging the neck with an onion. 5hank you for the tip.
The probe in the chicken is best to monitor throughout the cook. The Thermapen is best for final temp checks to ensure it’s done. Instant read thermometers like the Thermapen are quick and considerably more accurate than leave in probes provided with the grills
I've done beer can chicken in the past. I like dark lager type beer as I think gives it more flavor over a lite beer, I never thought of using a "plug" in the neck. I have a Camp Chef Deluxe 24. I think adding a smoke tube will help me as well. Good idea on heating your beer first. Never thought of that idea either. Thank you.
The chicken insulates the beer can from heat, the beer does not steam . What the beer can does is that it keeps inside the chicken cooler than on the outside, as it seals the inside from convective hot air. The inner side cooks less and thus stays juicy. The potato is pretty much doing the same. The risk is undercooking parts of the chicken, however the plus being juicier on the inside, because of cooking to lower temperature. The same reasoning applies to stuffing a turkey. The stuffing slows down cooking turkey from the inside. Which is why some people cook the stuffing separate ,for food safety concerns.
Once I see that it’s smoking good I close the butterfly valve. It’s usually 5min it so at start up. If the grill has been running before you add your first piece it can take a little longer as there isn’t always an active fire going from the pellets
Something I don't quite understand is why most TH-cam chefs put the seasoning on the outside of the bird. I guess it's great if you like to eat the skin. I put the seasoning between the skin and the meat. That way the meat gets seasoned as well as the skin.
@@mstringham It's pretty easy to to separate the skin from the meat using your fingers. I do it on the breasts and the the thighs. On the breasts, start at the lower part of the rib cage and lift the skin and just work the fingers between the skin and the meat.
Very nice. Did our first beer can chicken a few months ago after seeing one of your earlier videos. We had very similar results, thanks for the content/idea.
@@AndersonsSmokeShow - I’ve tried using the potato wedge or an onion and I think the potato works better! I also put fresh herbs (rosemary, thyme and oregano and about 1/2 stick of butter inside the beer can). Love your channel and I’m a new subscriber! I’m planning on purchasing the 36” Camp Chef with the smoke box & sidekick this spring!!
Heck yeah Will! When you decide to pull the trigger consider using the link in my bio, doing so tells camp chef that I sent you and I make a little commission off the sale.
i cut my seasoned tree into 3” rings then chop it makes the perfect chunks for my pro. Great video i’m going to try this on my pro and apex see which is better
At a higher temp like this cook I added wood 3 total times. Once when I put the chickens in, then 2 more times during the cook. The last time was probably 15min before I removed them and likely wasn’t necessary but I did it anyways. Total cook was just under 2 hours.
My Father in law loves to smoke a Beer 🍺 can chicken 🐔 and it turns out amazing every single time 😀 and it's so Delicious! I will have to send him your channel so he can watch ur video's and content for tips and tricks to some amazing Beer Can 🍺 chicken 🐔!! Thanks 😊!
Nice video. Webers beer can chicken tray comes with a nice plug. The tray is too expensive though. I like your potato idea. I have used lemons before. Anyway, I am surprised that no one sells a plug.
Oh those are a couple of fine looking birds! And dang, the Pro is a smoker for sure. It may be my first pellet grill ere in the next few weeks. Fingers crossed
my dear friend, why would you use a pellet grill as opposed to gravity fed charcoals like you have there? A serious question. Is it fuel consumption/price of pellets vs charcoal or?
I love injecting my turkey! In fact I do every time. I find that chickens are much juicer so I don’t feel the need to do it, but I’m sure that it would be even better!
Don't most beer cans have a plastic liner to stop the aluminum taste? Might be a good idea to get a stainless steel cup, or something to replace the can.
Weber makes a nice "beer" can chicken appliance that has a reservoir for any kind of liquid you want to use as well as a plug to seal off the neck opening.
I did everything except cook in the pro. I used the smoke tube along with high smoke on the woodwind 36 and it was amazing. Thank you for posting this with the links to everything.
Great video. I just did a beer can chicken last Sunday. I will be doing my next one at a higher temp and plugging the neck with an onion. 5hank you for the tip.
Heck yeah! The plug is a game changer and so is heating the beer
Interesting techniques. Question @Anderson. Why use a thermometer when you have a probe in the chicken already? Thanks.
The probe in the chicken is best to monitor throughout the cook. The Thermapen is best for final temp checks to ensure it’s done. Instant read thermometers like the Thermapen are quick and considerably more accurate than leave in probes provided with the grills
@@AndersonsSmokeShow that was a quick reply. Many thanks for explaining that. 👍
I've done beer can chicken in the past. I like dark lager type beer as I think gives it more flavor over a lite beer, I never thought of using a "plug" in the neck. I have a Camp Chef Deluxe 24. I think adding a smoke tube will help me as well. Good idea on heating your beer first. Never thought of that idea either. Thank you.
Heating the beer and the plug make a legitimate difference!
The chicken insulates the beer can from heat, the beer does not steam . What the beer can does is that it keeps inside the chicken cooler than on the outside,
as it seals the inside from convective hot air. The inner side cooks less and thus stays juicy. The potato is pretty much doing the same. The risk is undercooking
parts of the chicken, however the plus being juicier on the inside, because of cooking to lower temperature. The same reasoning applies to stuffing a turkey. The stuffing slows down cooking turkey from the inside. Which is why some people cook the stuffing separate ,for food safety concerns.
Great cook there my man. That chicken looks TASTY!!!
I never thought about preheating the beer, but been doing the potato thing for years awesome.
Awesome recipe, thank you . Question : How long should we ignition smoke box in beginning? 5-10 minutes ?
Once I see that it’s smoking good I close the butterfly valve. It’s usually 5min it so at start up. If the grill has been running before you add your first piece it can take a little longer as there isn’t always an active fire going from the pellets
Something I don't quite understand is why most TH-cam chefs put the seasoning on the outside of the bird. I guess it's great if you like to eat the skin. I put the seasoning between the skin and the meat. That way the meat gets seasoned as well as the skin.
👌💯
How do you apply it under the skin?
@@mstringham Good question
@@mstringham It's pretty easy to to separate the skin from the meat using your fingers. I do it on the breasts and the the thighs. On the breasts, start at the lower part of the rib cage and lift the skin and just work the fingers between the skin and the meat.
I like a compound butter for spreading between the meat and skin.
Very nice. Did our first beer can chicken a few months ago after seeing one of your earlier videos. We had very similar results, thanks for the content/idea.
Did you use the potato or onion?
@@AndersonsSmokeShow the potato.
@@AndersonsSmokeShow - I’ve tried using the potato wedge or an onion and I think the potato works better! I also put fresh herbs (rosemary, thyme and oregano and about 1/2 stick of butter inside the beer can). Love your channel and I’m a new subscriber! I’m planning on purchasing the 36” Camp Chef with the smoke box & sidekick this spring!!
Heck yeah Will! When you decide to pull the trigger consider using the link in my bio, doing so tells camp chef that I sent you and I make a little commission off the sale.
@@AndersonsSmokeShow - I certainly will do that.
Never thought to preheat the beer can before.. solid idea
i cut my seasoned tree into 3” rings then chop it makes the perfect chunks for my pro. Great video i’m going to try this on my pro and apex see which is better
Great vid, thank you! Great idea to plug the neck! I used an onion instead of a potato. Might try an apple sometime.
My dad has used an apple before as well as a lemon!
Those chickens look awesome! I haven’t pulled the trigger on the Grillaholics rubs, but they do look great.
Chickens look fantastic! Quick question for you, how often did you add wood chunks to keep the smoke consistent through out the cook?
At a higher temp like this cook I added wood 3 total times. Once when I put the chickens in, then 2 more times during the cook. The last time was probably 15min before I removed them and likely wasn’t necessary but I did it anyways. Total cook was just under 2 hours.
My Father in law loves to smoke a Beer 🍺 can chicken 🐔 and it turns out amazing every single time 😀 and it's so Delicious! I will have to send him your channel so he can watch ur video's and content for tips and tricks to some amazing Beer Can 🍺 chicken 🐔!!
Thanks 😊!
Awesome! Yes and make sure he knows about plugging the neck and heating the beer…. Game changers!
Awesome looking birds off the WW Pro. I'm sure the smoke flavor was impressive at the higher temp with the new smoke box feature.
I used your recipe to cook beer can chicken on my pellet grill before I came out fantastic. Thank you,
Heck yeah!
I like to add a bit of minced garlic to the beer too!
Awesome results, with a slight edge going to the potato plugged meat puppet👍😆
Hahaha! The plug is a simple little game changer
Nice video. Webers beer can chicken tray comes with a nice plug. The tray is too expensive though. I like your potato idea. I have used lemons before. Anyway, I am surprised that no one sells a plug.
How accurate was the camp chef probs?
I’ve found the new Pro probes to work very well. I still rely on my thermapen for final readings but I think that’s are good
Busch lattes baby. Love your videos and ysing the potatoe tip as i type.
Oh those are a couple of fine looking birds! And dang, the Pro is a smoker for sure. It may be my first pellet grill ere in the next few weeks. Fingers crossed
The WW Pro is definitely a game changer when it comes to pellet grills!
Yes indeed, those do look wonderful! I haven't done 1 in years. Think I'll plug it with a bacon wrapped jalapeno popper 😁
Hey that would work!
Great now I have to go get a chicken
Thanks buddy ✌️💯
Thanks for watching! Enjoy that chicken 🤣
That potato trick is as Ric says is money. I however use a ball of aluminum foil instead because we generally don't have potatoes around
I’m sure that works too!
my dear friend, why would you use a pellet grill as opposed to gravity fed charcoals like you have there? A serious question. Is it fuel consumption/price of pellets vs charcoal or?
One guy ran nothing but wood logs and chunks in his gravity smoker and it worked and didn't use charcoal
I just got this grill so I want to put it through the paces. I’ll be doing some legitimate comparisons between the two here soon
Use a lime instead of the potato
I like to inject my chicken with creole butter like I do turkey to keep juicy, but your way seems to work from outside into the inside
I love injecting my turkey! In fact I do every time. I find that chickens are much juicer so I don’t feel the need to do it, but I’m sure that it would be even better!
Do you get beer flavor in the chicken?
I would say that there is a hint of beer flavor but I also used Busch Light which is basically water lol
Don't most beer cans have a plastic liner to stop the aluminum taste? Might be a good idea to get a stainless steel cup, or something to replace the can.
Yeah that’s probably not a bad idea…
Weber makes a nice "beer" can chicken appliance that has a reservoir for any kind of liquid you want to use as well as a plug to seal off the neck opening.
Wife said no to $1600 camp chef woodwind pro, they are nice
Ahhh dang! Maybe you can get “for her” for Christmas 🤣🤣
Probably make a great Columbus day gift. But its understood , “cheeper to keep her.”
Unfortunately my wife said the same, and now I am single. 😁
How many times did he say camp chef woodwind pro he must be getting tons of kickbacks just saying
Never been paid…