Great day to do a beer can!

[seabob4]

A little natty light (well, a whole can), some olive oil and lemon pepper rub, a gorgeous day down here in sunny FL...perfect day to do a beer can chicken in the smoker!  In she goes...



Now for a couple hours of smelling that wonderful hickory goodness...

[wingtime]

Is that a Masterbuilt smoker? Looks like how the inside of mine looked when it was new.  I love mine.... easy to use...  does yours have the meat probe?

I did a beer can chicken on the grill earlier this week.  Came out great with a nice crispy skin.

[seabob4]

Lookin' pretty...



Yep Bruce, Masterbuilt.  No, meat probe didn't come with it, I just time everything basically.  This one will go another hour.  And we don't use it as much as I would like, a good bit of the sides and top are getting black, but it works pretty good.  Gonna change out the chips now.  Dude, it smells GOOD out here!!!

[seabob4]

And the finished product!



Maggie says I out did myself...   Anyway, super juicy and tender, lemon pepper, hickory infused throughout.

Bruce, here's the inside, could use a bit more use...



Now the beans are on.  2 cans of Bushes Boston style baked beans, doctored (I just pour, I don't measure) with probably 3 tbsps yellow mustard, 3 tbsps mollasses, 1 1/2 tbsps Worchestershire, 2 finely chopped yellow (Spanish) onions, and a HEALTHY dose of red pepper flakes.  Loosely cover with foil, wait a while...

[bondobill]

Bob
Damn fine looking dead bird you did there  
I can almost smell and taste it from here

My wife's chickens ain't put out any eggs going on 3 weeks
Now you got thinking what to throw in the smoker tomorrow   :pirat:

Bill

[seabob4]

Bill, spare the layers, they're just being "wimen" right now...

Try the beans as well...killer stuff there!!!

[RickK]

And the finished product!



Maggie says I out did myself...   Anyway, super juicy and tender, lemon pepper, hickory infused throughout.

Bruce, here's the inside, could use a bit more use...



Now the beans are on.  2 cans of Bushes Boston style baked beans, doctored (I just pour, I don't measure) with probably 3 tbsps yellow mustard, 3 tbsps mollasses, 1 1/2 tbsps Worchestershire, 2 finely chopped yellow (Spanish) onions, and a HEALTHY dose of red pepper flakes.  Loosely cover with foil, wait a while...

Looks yummy SB  
Doesn't look like there is much in the way of wood or anything in the smoker unless you cleaned it out already before the pic.

[seabob4]

Rick, that little "container" that you see to the right at the bottom holds the hickory chips.  You put them in there dry, no soaking, Masterbuilt knows they goofed up on the "soaking" bit with their smokers.  I swap them out for new about every 1 1/2 hours, you can see when the smoke escaping the door starts to diminish.

I think the "seasoning" of the smoker helps a lot as well.  Maggie wasn't too pleased with this smoker after the first few attempts (were used to the old charcoal with the pan of chunks and water type), but she said this chicken was the best she's tasted!

And if you like GOOD baked beans, try my recipe.  No measuring involved, just add the extra stuff, put them in the smoker for as long as you want.  The longer, the deeper smoke flavor...yum,yum!!!

[wingtime]

Interesting.  The cabinet looks similar to mine.  The racks are identical. The heating unit is different of course and I can dump in wood chips into the smoke generator from the outside without opening the door.  But the end result is the same!  Looks yummy!

[seabob4]

Bruce, I think, sometimes, Masterbuilt, in your vernacular, "flies by the seat of their pants"!  Case in point, with our model, the instruction manual specifically says soak the chips (we're used to doing that).  Nope, no smoke, chitty flavor.  Contact them? Don't soak the chips, put them in the box dry.  So obviously, some "practicing" on their part has come along the way, regardless, it works fine...just have to fine tune things a bit...

[bondobill]

All these new fangled smokers  
I must be behind the times  :cry:

You cut, dry, split, debark the wood , get up at O.30, start a fire, then tend to it for the next  12-24 hours

Oh well,  It gives me lots of time to drink beer.......
And besides...
You can't fix stupid  

Bob
How was the chicken?
If it tasted half as good as it looked......
I would guess you be a hero  
Bill
 




Bill

[seabob4]

Bill, keep in mind, this is just a little pissant chicken...actually, a pretty good size one, about 6 lbs.


Not saying it's all about convenience, as it still takes a bit of time.  If I were to do a Boston Butt for pulled pork, guaranty you it would be in the smoker for a good 6 hours.  We're going to do a turkey breast for Turkey Day, will probably be in there as long as a butt.  But the effort, and the all day thing?  Kind of along the lines of you and your phone (I saw your comments... ).  Imagine how you would get things done without it.  Now imagine smoking along those same lines...easy peasy...  

[seabob4]

And yes, Bill, the chicken was excellent, as well as the beans.  Beer can chicken is the juiciest, most tender chicken you'll ever have, not to mention about the most flavorful.  We make chicken salad out of the dark meat, that hickory smoke flavor is really different for a chicken salad sammich...

[wingtime]

Bob it looks like your chicken needed an episiotomy to fit that natty light!  

OK so all this beer can chicken talked made me hungry.... so.....

Here's mine going in the smoker!

[seabob4]

The can actually went in real nice, Bruce...it was like a 6 lb chicken!  Big rear end!!!