Chicken up the pooper (with a soda / beer can).

[NCAAFBALLROX]

I got a two bird stand, did a good job of keeping the single bird vertical, however the charcoal grill I used had a bit too shallow / short a dome top & the bird was hitting the inside of the lid.

I got tinfoil on there to keep it protected, but still need something to help out here. Not sure what I'm going after but I don't want to lose smoke / heat out of the edges of the lid... need it directed towards the vent.

That was commentary...

What my real posting is about is stuffing the neck. I have heard of sticking an onion or baked potato in there, but IMO that would rediret the steam out of the bottom / thigh area of said pollo & it wouldn't work as well as I would hope.

If it DID go well, that would be an allsome veggie... any ideas here?

 

[Luke Duke]

The perferred nomenclature is Beer-Butt Chicken. The onion/potato will tend to trap the steam inside the chicken cavity. This is a good thing.

 

[TheFied]

My father-in-law calls it "beer butt chicken". I call it "beer can chicken". Same thing.

I have never tried the potato thing. I might try that. I have a 2-stage smoker. Do you guys put it in the firebox or in the smoker part? If in the smoker part, what temp do you cook it at?

 

[j.e.s.-U.S.]

its actually pollo borracho!

 

[NCAAFBALLROX]

I do it in my offset smokebox for the Bandera. This particular bird was done here @ the house on my backyard grill; the smoker is out @ the Momster's.

 

[TheFied]

I have an offset smoker too.

what temp do you cook your bird at in the smoker part?

 

[NCAAFBALLROX]

Depends... usually tree-fitty for around 1½ hora or 350 for 30 minutes & then drop back down for a tad more smoking. The 350 for 30 is for the 'fully internally cooked' thing.

My smoker is a Bandera, mfg. by New Braunfels (from Home Depot) before they started making them in China with thinner steel.

 

[alden]

I wouldn't stick anything extra in the neck cavity. You're either increasing the chance that the middle of the bird will be undercooked, or that the outer parts will be overcooked.

I usually just fold the skin flap over the neck hole, and leave it at that.

 

[capitan]

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