Discussion
The beer can chicken thing doesn’t actually add or change the flavour of the bird.
Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
I bought a Monolith LeChef Kamado earlier in the year and the revelation of low n slow, 2 zone cooking and indirect cooking has changed the way I bbq.
Get yourself on a Weber cooking course. Good fun and you also bake cakes on the bbq
Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
I bought a Monolith LeChef Kamado earlier in the year and the revelation of low n slow, 2 zone cooking and indirect cooking has changed the way I bbq.
Get yourself on a Weber cooking course. Good fun and you also bake cakes on the bbq
Djtemeka said:
The beer can chicken thing doesn’t actually add or change the flavour of the bird.
Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
I bought a Monolith LeChef Kamado earlier in the year and the revelation of low n slow, 2 zone cooking and indirect cooking has changed the way I bbq.
Get yourself on a Weber cooking course. Good fun and you also bake cakes on the bbq
What he said, it’s a pointless gimmick.Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
I bought a Monolith LeChef Kamado earlier in the year and the revelation of low n slow, 2 zone cooking and indirect cooking has changed the way I bbq.
Get yourself on a Weber cooking course. Good fun and you also bake cakes on the bbq
Djtemeka said:
The beer can chicken thing doesn’t actually add or change the flavour of the bird.
Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
Amateur Side note, if you do this, use a stone plate beneath it to change the heat from direct to indirect or your bird will get a burnt bottom.
The beer can steams the bird from the inside and generally assists with the cooking and as every bbqer should know you always set this up as a ring of fire with a pan of water between the coals and under the bird.
I agree it’s the rub and smoking chips which add the flavour though.
trickywoo said:
Amateur
The beer can steams the bird from the inside and generally assists with the cooking and as every bbqer should know you always set this up as a ring of fire with a pan of water between the coals and under the bird.
I agree it’s the rub and smoking chips which add the flavour though.
Nope, it really doesn’t do anything and in fact prevents it from cooking evenly. https://amazingribs.com/beer-can-chickenThe beer can steams the bird from the inside and generally assists with the cooking and as every bbqer should know you always set this up as a ring of fire with a pan of water between the coals and under the bird.
I agree it’s the rub and smoking chips which add the flavour though.
Scantily said:
Nope, it really doesn’t do anything and in fact prevents it from cooking evenly. https://amazingribs.com/beer-can-chicken
Yeah. Just cook pieces because it’s better still. Forget about any fun or theatre.I’ll bet you cook on gas anyway.
Congrats. Weber make fantastic bbqs and the GBS is top of the tree.
I'd start with the basics first to get the hang of it; so burgers, kebabs, sausages et al. Practice configuring the coals for direct and indirect cooking (direct you cook over the coals, indirect you put coal to one side and cook on the other with the lid on).
The beauty of the weber is its versatility. It'll do the basics fast as well as it'll do big chunks of pork and ribs over 12 hours or more.
I'd start with the basics first to get the hang of it; so burgers, kebabs, sausages et al. Practice configuring the coals for direct and indirect cooking (direct you cook over the coals, indirect you put coal to one side and cook on the other with the lid on).
The beauty of the weber is its versatility. It'll do the basics fast as well as it'll do big chunks of pork and ribs over 12 hours or more.
Just updated the Feather steak thread which is well worth trying - which I cooked this weekend on my 57 cm Weber kettle (9 years old and still going very strong)!
https://www.pistonheads.com/gassing/topic.asp?h=0&...
I am always thinking about getting a cast iron replacement grill for it - which I might treat myself this year (I say this every year!).
https://www.pistonheads.com/gassing/topic.asp?h=0&...
I am always thinking about getting a cast iron replacement grill for it - which I might treat myself this year (I say this every year!).
Edited by prand on Tuesday 2nd April 10:27
Edited by prand on Tuesday 2nd April 10:28
Great, this thread has coincided with me popping my Weber cherry last week. Got a Master Touch too, just under £200 (the price from the same retailer seems to have gone up this week by £70!) I got a Weber course thrown in as well, need to book myself on it.
Not used it yet; however, I have made shelf thing for it.
Looking at doing a leg of lamb at the weekend above some hasselback potatoes, providing the weather stays dry(ish).
Not used it yet; however, I have made shelf thing for it.
Looking at doing a leg of lamb at the weekend above some hasselback potatoes, providing the weather stays dry(ish).
Cheers; regarding the separation from the wood, there are a few pics of how I did it in this thread Homes, Garden and DIY - Weber table thread.
https://www.pistonheads.com/gassing/topic.asp?h=0&...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Inspired by this thread and after my comment above about getting a cast iron gril for my 57cm Weber, I went and ordered one from Amazon, arriving just before the Easter weekend which meant it was used 4 times across the long weekend. The one I found below is much cheaper than the other ones I've seen previously.
https://www.amazon.co.uk/gp/product/B00HYGZNJQ/ref...
I have to say it does seem to improve cooking - I'm putting this down to the extra iron mass which helps even out the way heat reaches the meat. it gives nice charred stripes, and re-radiates heat well to cook more evenly than the thinner stainless steel - meaning more uncontrolled cooking and burning from coals and flame.
it makes the Weber quite a heavy thing, seems more stable now though, and they send over a metal tool for lifting the grill out when it's hot which is a useful bonus. My only gripe is it is a bit smaller in diameter than the original grill (by about 1-2cm). It fits fine though and I'm sure I wont miss the extra grill space.
https://www.amazon.co.uk/gp/product/B00HYGZNJQ/ref...
I have to say it does seem to improve cooking - I'm putting this down to the extra iron mass which helps even out the way heat reaches the meat. it gives nice charred stripes, and re-radiates heat well to cook more evenly than the thinner stainless steel - meaning more uncontrolled cooking and burning from coals and flame.
it makes the Weber quite a heavy thing, seems more stable now though, and they send over a metal tool for lifting the grill out when it's hot which is a useful bonus. My only gripe is it is a bit smaller in diameter than the original grill (by about 1-2cm). It fits fine though and I'm sure I wont miss the extra grill space.
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