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Jamie Purviance

Beer Can Chicken Smoked with Oak Wood

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    1:15 to 1:30 h

Serves 4
Prep Time
15 min.
Grilling Time
1:15 to 1:30 h

the Ingredients

20151023095400 Row Poultry 21
  • 1 can (360 milliliters) dark ale, at room temperature


  • 1 tablespoon smoked paprika
  • 1½ teaspoon freshly ground black pepper
  • 1½ teaspoon packed dark brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon celery salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon mustard powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ⅛ teaspoon ground chipotle chile or ground cayenne pepper
  • 1 whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed
  • Extra-virgin olive oil

Special Equipment

  • 2 large handfuls of oak wood chips
  • church key-style can opener
  • large disposable foil pan (if using a charcoal grill)
  • instant-read thermometer


  • 01 Pour half of the ale into a medium bowl. Add the wood chips and stir. Let the wood soak for at least 30 minutes.
  • 02 In a small bowl mix the rub ingredients.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C). If using a charcoal grill, place a large disposable foil pan beside the bed of charcoal and fill three-quarters of the way full with water. If using a gas grill, omit the foil pan.
  • 04 Blot the chicken dry with paper towels. Season the inside of the chicken with 1½ teaspoons of the rub and a pinch inside the neck cavity. Lightly brush the outside of the chicken with oil. Season the outside of the chicken evenly with the remaining rub. Depending on which poultry roaster you use, either place the can with the rest of the beer in the poultry roaster and plunk the chicken on top of it. Or pour the rest of the beer into the centre cup if your poultry roaster has such,�plunk the chicken over the cup so it sits firmly. Tuck the tips of the wings behind the chicken�s back.
  • 05 Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions. When the wood begins to smoke, transfer the chicken on the poultry roaster to the grill over indirect medium heat (over the drip pan if using a charcoal grill). Grill, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) reaches 70ºC to 74ºC, 1¼ to 1½ hours, rotating once.
  • 06 Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time.) Carefully lift the chicken off the poultry roaster,�preventing the hot beer from spilling (the beer will be very hot.) Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.