Beer Can Chicken

[rmuller612]

I have been making beer can chicken for about 8 years now. I have been asked to make it for people just about everytime I have guests over for dinner, needless to say I have the flavor part worked out.
Here is the question.....I recently switched to lump from briquettes, typically I would add new briquettes to the mix after about an hour or so. Now that I am using lump, can I just put unlit lump under the lit lump and sort of use a modified minion method??

My setup is a Weber 22.5 grill, two indirect coal holders (weber) and obviously the charcoal. I use a chimney for the starting.

[1buckie]

Yeah, I've seen several times where people say to "set it up to burn towards the air intakes"
In other words, unburnt, closer to your bottom intakes, under the burning stuff.
Makes sense & works good for me. Just be careful w/the lump as you can get things
going quite hot if 'ya go overboard on the quantity.
(You may already know this by now, but thought I would say that, 'cause I've goofed it A NUMBER OF TIMES !!!)

If you want to see a Weber trick that might also be helpful, this is a hoot
~~>
http://www.thesmokering.com/forum/viewtopic.php?t=36757&highlight=[/b]

[Mike Lawry]

Use your lump just like the briquettes. Dont change anything.

Mike Lawry.

[Inner10]

Yes absolutely you can, but try cooking without both charcoal baskets and just pile the lump against one side of the grill. I promise after you give it a go you will never fiddle with those two stupid baskets again!