menu close Wood-Smoked Beer Can Chicken
Recipes / Poultry

Wood-Smoked Beer Can Chicken

On the Kettle

Print recipe
Beer can chicken is so easy, any one can do it! You don't even need a fancy rub, but we've got one here if you'd like to try something different!
Prep time
10 minutes
Cook time
1 hour 15 mins
Heat Beads® 10kg Original BBQ Briquettes
Best cooked on
Corona Kettle BBQ


1 whole chicken
2 tsp Paprika
3 cloves Garlic, finely chopped
1/2 tsp ground coriander seeds
1/4 tsp mustard powder
1 tsp salt
1/4 tsp ground black pepper
1 Can of beer (only need half a can)


  1. Soak your wood-chips in water for about half an hour. For chicken, your can use Hickory, Apple, Alder, Cherry, Oak, Peach, Maple or one of our blends.
  2. Prep your Kettle by heating up the charcoal in a chimney starter for 15 minutes until the coals have a white ash coating them. Put the coals into the side baskets, put a aluminium tray in between (to catch juices) and close lid to heat up your Kettle to 200ºC.
  3. Pat your chicken dry on the outside. Rub lightly with oil. Mix rub ingredients together and coat chicken with rub mix.
  4. Open can and add a couple more holes into top.
  5. Place chicken onto beer-can, fold wings up so they don't burn.
  6. Drain wood chips and place a handful on top of each charcoal basket to smoke.
  7. Check your charcoal and wood chips half way through the cook and replenish when needed. If temperature of the Kettle starts to drop, this is a sign of needing more briquettes.
  8. Put chicken into Kettle. Close the lid and leave for around 1 hour 15 minutes. Check internal temperature of chicken before removing, ensuring it’s about 80ºC.
  9. Take the chicken off the grill and rest for about 10 minutes.