One more question.....

Do you baste it while it's cooking periodically or just leave the barbecue closed for hours?

A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. On an open grill, it will run 3 hours or more to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done. Some chickens are sold with a little pop out doneness meter, but they cost more than birds without such indicators.

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Don't take the entire top off can, just pull the tab off. Pour about 3/4 to 1/2 of the beer out. I add a few garlic cloves to the beer. Rub it with a spice rub, or whatever you desire, in the cavity as well as under the skin. Or just salt and pepper.

You don't have to baste, but you can if you want. I never have.

Plus you don't have to use beer. Sprite works.

Set it on a pan, might be easier. I've just positioned mine on the grill, spread the legs out to stabilize.

Hardest part is taking it off the grill and removing the can. I fine it works better with two people, in the final process of removing from grill.

Enjoy!

You just pop open the can of beer.

It can be somewhat challenging to keep the can and chicken upright, so we bought a beer can chicken holder at WalMart. The can slips into a cylindrical shaped holder and the chicken just fits right over the holder.

Here is a link to a beer can chicken that may be of help to you. It is a highly rated recipe!

Here is a link that might be useful: beer butt chicken

Glenda, try spraying the beer can with Pam first for easier removal.

Ours always cooked within an hour, Nicole. Just pop to the top of the can and pierce it again across from the opening. I shove onions and garlic into the can and jam some up into the cavity of the bird. We don't bother with the hickory chips.

This is the recipe we use-

Beer Butt Chicken

2 whole chickens, about 3 pounds each
1 T. paprika
2 tsp. chili powder
1 tsp. oregano
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 T. packed brown sugar
2 12 oz. cans beer
1 small onion, diced
2 cloves garlic, diced

Trim chickens of any fat. Rinse inside and out, pat dry.

In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar, mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.

Open beers and pour off about half of the beer. Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times.

Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill over the fire. Close lid, leaving vents open. It's done when juices run clear or the knobs of the legs are burnt right off. lololol

You can also buy the little holders for the chickens at Walmart.No beer can needed.LOL

Thanks so much! Everyone said it was the best chicken they've ever had, so I'd say it was a success. :)