Beer can chicken is a grilling classic for good reason. A whole bird stands upright on an open can of beer, cooking evenly all around while the beer steams inside it. All you need is salt, pepper, a beer you like and a chicken.
In this cook, Jeremiah from Spider Grills fires up a Weber® kettle with the Venom® temperature controller for a cold-day lunch in Athens. With the Venom® holding 350°F and the Spider Grills app alerting him when to turn the bird and when it’s done, it’s about as hands-off as a whole chicken gets.
Prep time: 10 minutes
Grill temperature: 350°F
Internal temperature: 165°F
Cooking method: Indirect heat
Ingredients for Beer Can Chicken
- 1 whole chicken
- 1 can beer (Jeremiah likes a pilsner; he uses Atlanta Brewing Company Home Stand)
- Salt, a generous amount
- Pepper, to taste
Equipment and Fuel
- Weber® kettle grill
- Spider Grills Venom® temperature controller
- Spider Grills app
- Meat probe
- Water tray
- Charcoal briquettes
- A few fire starters
How to Make Beer Can Chicken on the Grill
1. Season the Chicken
Season the chicken generously with salt inside and out, flipping it to cover every side. Follow with pepper, inside and out.
2. Stand It on the Beer
Open the beer and stand the chicken on the can so it sits upright like a tripod.
3. Set Up for Indirect Heat
Pile all the charcoal on one side of the kettle and set a water tray on the other side as a divider. The chicken will cook over the water tray, away from the direct heat.
4. Light the Fire
Tuck a few fire starters into the charcoal and light them. With the Venom®, there’s no need for a chimney.
5. Set the Venom®
Power up the Venom® and set the pit temperature to 350°F. Close the draft door and set the top vent where the Venom® prompts you.
6. Close It Up
Put the grate back on and close the lid, positioning the top vent over the water tray side so heat draws across the chicken and out the top.
7. Let the Venom® Heat the Grill
The Venom® fan brings the grill up to 350°F gradually. The Spider Grills app notifies you when it’s ready.
8. Add the Chicken
Stand the chicken on the grate over the water tray, insert the meat probe and close the lid.
9. Monitor and Turn
Watch the pit and meat temperatures from the Spider Grills app. When the app notifies you at the halfway point, turn the chicken so the other side faces the fire.
10. Pull and Serve
Cook until the chicken reaches 165°F internal. Carefully remove it, lift it off the hot can, carve and serve.
Tips for the Best Beer Can Chicken
Pick a beer you’d drink. The beer steams inside the bird, adding moisture and a hint of flavor. Jeremiah likes a pilsner, but any beer works.
Go heavy on the salt. With only salt and pepper, generous seasoning inside and out is what makes the skin flavorful.
Aim the top vent over the bird. Setting the vent above the chicken pulls heat across it and out the top for even cooking.
Turn it halfway. On an indirect setup, one side of the bird faces the fire. Turning it halfway gives both sides even color.
Clean up in seconds. After the cook, turn the Weber® sweeper a few times with the Venom® attached to drop the ash, then pop the Venom® out.
Why Use the Venom® on a Weber® Kettle?
The Venom® turns a classic Weber® kettle into a set-it-and-forget-it cooker. It controls airflow with a fan to hold your target temperature, lights your charcoal without a chimney, and connects to the Spider Grills app so you can watch your pit and meat temperatures from anywhere. You get alerts when the grill is ready and when it’s time to check on your food, so you can step away and still nail the cook.
Beer Can Chicken FAQs
What temperature should I cook beer can chicken at?
350°F over indirect heat is a great target. It cooks the bird through evenly while browning the skin.
What internal temperature is beer can chicken done?
165°F in the thickest part of the breast or thigh, the USDA’s recommended safe temperature for poultry.
What’s the best beer for beer can chicken?
A pilsner or light lager is a classic pick, but use whatever beer you enjoy.
Do I need a special stand?
No. The can itself forms a tripod with the chicken’s legs. Just make sure it’s stable on the grate before closing the lid.
Why use a water tray?
The water tray separates the cooking zone from the coals, creating indirect heat, and helps keep the cooking environment moist.
