Wood-Smoked Beer Can Chicken

Step 1

Instructions.

Step 2

Soak your wood-chips in water for about half an hour. For chicken, your can use Hickory, Apple, Alder, Cherry, Oak, Peach, Maple or one of our blends.

Step 3

Prep your Kettle by heating up the charcoal in a chimney starter for 15 minutes until the coals have a white ash coating them. Put the coals into the side baskets, put a aluminium tray in between to catch juices and close lid to heat up your Kettle to 200ºC.

Step 4

Pat your chicken dry on the outside. Rub lightly with oil. Mix rub ingredients together and coat chicken with rub mix.

Step 5

Open can and add a couple more holes into top.

Step 6

Place chicken onto beer-can, fold wings up so they don't burn. You can use a Gasmate Beer Can Chicken Roasterhttp://www.gasmate.co.nz/barbecue_accessories.cfm?product_id=

Step 8

Drain wood chips and place a handful on top of each charcoal basket to smoke.

Step 9

Check your charcoal and wood chips half way through the cook and replenish when needed. If temperature of the Kettle starts to drop, this is a sign of needing more briquettes.

Step 10

Put chicken into Kettle. Close the lid and leave for around 1 hour 15 minutes. Check internal temperature of chicken before removing, ensuring it’s about 80ºC.

Step 11

Take the chicken off the grill and rest for about 10 minutes.