Beer can chicken


1 whole chicken

1 bag of Basques Hardwood Charcoal
4-6 pieces of sugar maple wood for smoking (the size of a fist)

Barbecue rub:

  • ½ cup of brown sugar
  • ½ cup of coarse salt
  • ½ cup of paprika
  • 1 tbsp. of black pepper
  • 1 tbsp. of Cayenne pepper
  • 1 tbsp. of onion or celery salt

A can of beer or a ceramic poultry cooking stand



Clean the chicken and remove excess skin, fat, and the neck. Blot with paper towel. Massage the chicken with the rub, don’t neglect the inside. Rub under the skin for a more intense flavour.

Use a chicken cooking stand or a can of beer. We love the Kamado Joe ceramic cooking stand. Pour in the beer and a couple of table spoons of the barbecue rub.

Get your grill ready for smoking. After lighting, lower the temperature with a jet of water or by smothering the charcoal. Place pieces of maple wood on the charcoal, preferably around it. Place your chicken on the stand in a cast pan and leave it to smoke for two to four hours. The chicken is ready when it has a dark colour and the bones can be easily removed. Your guests will love digging straight into the chicken with a fork. Many beer can chickens never even make it to the table!

Bon appétit!

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