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1/22/2020 12:12:56 PM
Posted: 7/19/2008 3:17:20 PM EST
This is the third time I have tried making beer can chicken and 4 hours later it is still only half cooked!

I put it in my charcoal smoker rather than use the gas grill. Kept temperature steady at 220-225 degrees the whole time.

What the hell am I doing wrong? The cookbook says it should be done in 1 hour!!!!

Chicken is a 5 pounder. Remote digital thermometer kept in thigh the whole time tracking temp.

I'm just about ready to give up on beer can chicken.

Link Posted: 7/19/2008 3:18:47 PM EST
IIRC....most meat in a smoker averages 45minute per pound.....
Link Posted: 7/19/2008 3:19:24 PM EST
[Last Edit: 7/19/2008 3:19:40 PM EST by capnrob97]
Sounds like your temps are too low.

220 is for slow smoking food, I believe.
Link Posted: 7/19/2008 3:21:05 PM EST
I think the temp should be 300. Last time I did it it took 1.5 hours.
Link Posted: 7/19/2008 3:21:50 PM EST
[Last Edit: 7/19/2008 3:22:01 PM EST by NoVaGator]
I do beer can chicken at much higher heat than that and it takes about 60-70 minutes

You're not really making beercan chicken at temps that low....you're smoking it. It will be done when it's done. That's how it works.

Have a beer and enjoy the experience or turn up the heat

Link Posted: 7/19/2008 3:21:57 PM EST
I usually keep it at 300-350 in my smoker
Link Posted: 7/19/2008 3:28:42 PM EST
You need to be at 250 and figure one hour per pound, and meat need to be cool.
Link Posted: 7/19/2008 3:37:31 PM EST
Is the chicken safe to eat since it's been cooking that long?

Temps were above 200 the whole time.
Link Posted: 7/19/2008 3:48:33 PM EST
what does your thermometer say?
Link Posted: 7/19/2008 3:49:43 PM EST
the meat thermometer finally says 180
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