Kamado Joe Friday: Beer Can Chicken

Our NE Portland Store Manager and Kamado Joe fanatic Peter shares his process for Kamado style Beer Can Chicken.


  • 1 whole chicken
  • 1 16oz Can of beer (cheap and half full)
  • 1 Lemon (sliced)
  • 8 Cloves of garlic
  • 1 Sprig of Fresh Rosemary
  • 1 Sprig of Fresh Oregano
  • 5 Tbsp. Poultry Rub
  • Sea Salt

First, fire up your Kamado Joe. I tend to use two starter cubes and leave the lid and bottom dampener open for about fifteen minutes. Once you get a good glow going, use your coal rake to evenly spread out the coals, close your lid but leave the flu open. Once your Kamado Joe gets to around 400 degrees, put in your heat shield and grill rack.

Close lid again and close top flu half-way and bottom dampener about 2/3 closed. Your temperature should stay around 350-400 degrees. It’s important to use the heat shield when roasting a chicken, because you want indirect heat.

Dressing your chicken;

Open your beer and pour about half of it out (or drinking it is the more popular option). Stuff your half full beer can with the fresh herbs and garlic cloves.

Take your bird and liberally salt it. Once you’ve completed this, its time to place the bird on the beer can. With the bird on the can it’s two legs should work kind of like a tri-pod. Generously rub the exterior of your bird and place on to a recyclable pie pan. Now you’re ready to cook! Place the bird in the center of your grill and relax for about 50-60 minutes.

ALWAYS check your internal temps before pulling it off the grill, I pulled mine at 150 degrees (because it’s still cooking) and let it rest for 10 minutes before carving.

Get more info on the Kamado Joe at our website: KAMADO JOE


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