Need Beer Can Chick help/info

[spanish fly]

i will be doing a few ribs on the OK smoker this weekend but would like to try my hand at Beer can chicken and see what the rave is all about considering i never had BCC BUT i will have some friends/family over so hopefully all goes well with the BCC and i will be able to impress them with it considering they love my ribs!

I have tried to read past post about it but my question is can i do BCC on the smoker at the same time while my ribs are in the smoker or should i do this on the grill? i will have to attempt this the old school way by just a can and the bird considering i don't have a BCC stand. i will be burning only sticks in the smoker, no coal.

for a 1st timer with BCC, what do you recommend as the ingrediants other that beer inside the can and also what kind of rub? do i need to inject the bird with anything?

What temp and for how long do i keep the bird on?

Thanks in advance!!!!!!!!!!!!!

[Rookie]

I wouldn't smoke it - whole chickens come out better at higher temps. I would put in on the grill and use indirect heat. Use your favorite rub and put some in the beer. You could also put some onion or apple in the neck of the chicken. I never used the fancy stand - the beer can and chicken legs do a good job of holding the chicken up. Cook it for an hour, hour and a half - depending on how hot your grill is. My other suggestion - unless you like burping beer - use sprite or whatever you fancy in place of the beer...

[Papa Tom]

I don't use beer cans anymore because I feel they yard birds are better smoked with the cavity open to the smoke. Yes I do them with ribs. I don't believe the beer or other liquid in the can adds much other than a little moisture and I brine my birds so don't need any extra moisture. Try doing them both ways and see for yourself. If you do smoke them ya might want to raise the temp at the end or throw them on the grill or under the broiler for a few just to crisp the skin a bit. Click on pic for a slide show..

http://i191.photobucket.com/albums/z114/bahlto/th_31107bbq-01.jpg (http://s191.photobucket.com/albums/z114/bahlto/?action=view&current=bb229fda.pbw)

[spanish fly]

what should my heat be at before i put the bird on the smoker or grill?
what should the internal temp of the chicken be when done?

[Papa Tom]

I do the birds at 220-240* to an internal temp of 170*.

[Bowhnter2]

If you go on the grill indirect you will be cooking at 350 or so. Will take about 1:15-1:30 to get to 170 at those temps.

[spanish fly]

thank you for all the replies. i think i will do this on the grill. i will let you all know how it turned out