Here I did the classic beer can chicken. A small roasting chicken seasoned with a beer can shoved right up it's rear end. The moisture coming form the can keeps the inside moist and full of flavor while the burning charcoal gives the bird a slight smoky flavor.
|The Big Green Egg.|
|The bottom air vent of the Big Green Egg|
|Lump charcoal being lit.|
|Place setter placed inside egg|
Once we have our temp regulated we need to place our heat reflector into the egg. This is basically a big porcelain shield that is used when you want cook over indirect heat. If we were doing steaks or burgers this wouldn't be needed, but in order to roast something we need to shield the bird from some of that direct heat. The BGE "place setter" just slips into the bowl of the egg and rests on it's interior edge.
The grill grate rests on top of the place setter and from there we are ready to get to the chicken. Now you can be prepping and seasoning that bird as your charcoal lights, so that by the time it is up to temp the bird will be ready to go on. I removed the giblets, seasoned the bird with some salt/pepper, stuffed the cavity with some lemon wedges and fresh herbs and of course the requisite beer can. I also peel back the skin and season underneath the skin as well, that way it's not just the skin getting the good stuff. I then slid the bird onto the stand which makes it stand upright for roasting.