Not quite sure how this became a thread,
I am thinking beer-uradick Scovie.
I'm just not personally a fan of eating burning paint. I'd rather poison myself with 3-8 beers while its cooking, but to each their own. Also I prefer bottled beer, so I have no cans laying around.
Funny story about those Guinness cans, I had a buddy use one for beer can chicken but forget to take the floating plastic wicket out. that was some nasty ass chicken!
I agree, one must know what they are doing to really use a can. Notice my can is not burnt and the chicken is done. I am also a bottle guy however there are some awesome craft beers now that are can only.
only made it a few times, but every time all the meat was juicy and tender.
Do you cook over direct fire? How much do you fill your can? What temp do you keep the cooking environment at?Just noticed that, what's your secret? Those cans look mint! Mine tuned out burt and gross until I switched to my "foo foo" rig lol.