android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 4

Apple Smoked Beer Can Chicken

  • Prep Time

    10 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

  • Prep Time

    10 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

Ingredients

R  Weber  Smokey  M 061  Rt 346X318
  • Weber Apple Wood Chunks
  • 1.5kg whole organic chicken
  • Rapeseed oil
  • Sea salt crystals and freshly ground black pepper
  • 300ml can Mackesons stout or other milk stout

Instructions

     

    Try this recipe for deliciously moist chicken with an infusion of Apple.

    • Set up the Smokey Mountain Cooker and pre-heat using 2 chimney starters, each 2/3 full, of Weber briquettes. Empty the lit briquettes into the charcoal chamber and check all bottom vents are open before placing the central section.
    • Using a clean jug or water container fill the bowl nice and full with cold clean tap water then sit the lid in place and leave for a few minutes to preheat. The ideal smoking temperature is 120°C, if it is too hot food will cook too quickly and the benefits of slow cooking will be lost.
    • Rub the chicken with the oil and season liberally with the sea salt and pepper or alternatively, a rub of your choice.
    • Wash the exterior of the beer can thoroughly under hot water. Open the can and drink one third of liquid. Using your Weber Poultry Roaster slot the can into place then position the chicken over the beer can.
    • Remove the Smokey Mountain Cooker lid, place the chicken on the centre of the upper cooking grate and replace the lid.
    • Add 4 apple wood chunks directly onto the coals in the charcoal chamber via the Smokey Mountain Cooker side door.
    • After 1 hour place 1 more chunk on and repeat every hour of the cooking time.
    • The chicken should take 3-3.5 hrs to cook at 120ºC. Keep an eye on the temperature gauge. If it’s too hot close up the bottom vents a little. If not hot enough check you are sheltered from the wind and that your coals are glowing nicely. More briquettes can always be added.
    • Once cooked remove the chicken and allow it to rest for 10 minutes before carving.
Ingredients
Instructions

What do you need?

Recommended Tools