Preparation of beer can chicken:

Preheat your KLAUWE to about 200 degrees. Set the coal basket on the bottom tier (tier 1) and place the water ring with the reservoir on the second tier from the bottom (tier 2) later. Let the coals (use good quality charcoal and/or briquettes) come up to temperature first. The grill rack for the Beer Can Chicken will be placed later. Since we’re smoking from level 1, it’s essential to fill the fire basket well (a 3 kg bag of charcoal will do in stages).

Open one can of lukewarm (yes, I know) beer and pour about half of it into a glass (the rest should stay in the can). Put the glass of beer in the fridge (cold beer tastes better) and let the remaining beer in the can come to room temperature on the counter.

Mix the olive oil in a large bowl with the finely chopped thyme leaves, garlic, and rosemary.

Add a generous tablespoon of beer (think of the glass in the fridge) to this mixture, along with a good amount of salt and ground pepper.

Rub the chicken well with this oil mixture, making sure to get under the wings and all other hard-to-reach spots.

Now we start with dry rub:

Grind the fennel and coriander seeds together with the salt in a mortar, then add the pepper, sugar, and paprika powders.

Mix the spice blend well and rub the oiled chicken generously with this mixture.

Wash your hands, grab the glass of beer from the fridge, and enjoy it while your KLAUWE comes up to temperature.

After the dry rub:

When your KLAUWE is up to temperature, place the can with the remaining lukewarm beer in the Klauwe Chicken Can Holder (available in the Klauwe.com webshop). Then, take your seasoned and prepared chicken and set it over the Chicken Can Holder and thus over the can of lukewarm beer. Your Chicken is now ready.

If you have a meat thermometer, insert it into the thickest part of a chicken thigh and place the chicken upright in your KLAUWE.

The reason for partially emptying the can is so that the remaining liquid is in the bottom part of the can, where the chicken does not cover it like a blanket. This allows the beer to come to temperature faster and steam the chicken more effectively.

What to do with the KLAUWE:

Before your Beer Can Chicken goes on the KLAUWE, lower the water ring with the reservoir into your KLAUWE. Use the Klauwe lifting hook and protective gloves or an oven mitt. Place this ring on tier 2 (second from the bottom), just above the coal basket.

Don't forget to fill the water reservoir with hot water (or white wine or any other liquid you fancy) and add a few slices of lemon. If you have any leftover fresh rosemary and thyme, add those to the water reservoir as well.

Finally, place the grill rack on tier 3 (counting from the bottom). We’re almost there!

Your Beer Can Chicken is now ready to go on the grill. Place it upright on the rack. (You could also choose to place the chicken in a fireproof dish.)

Once everything is set and stable, put the lid on your KLAUWE and let it begin!

Beer Can Chicken in the KLAUWE:

The chicken needs about 50 minutes in your KLAUWE, so you have plenty of time to start enjoying the remaining five cans of beer from the six-pack.

Check occasionally to see if there is still liquid in the water reservoir. There must be some left. If you need to refill it, use hot water (otherwise, the temperature in your KLAUWE will drop).

(For those using a meat thermometer: the meat should reach a temperature of about 75 degrees before you can take the chicken out of your KLAUWE. If you don't have a thermometer, just go old school and cut into the chicken to check if it’s cooked through.)

Be careful when removing the chicken from your KLAUWE, as both the fat and boiling beer can cause severe burns.

Prepared this way, the Beer Can Chicken is tender and juicy (the skin also remains soft, and you can remove it). Even the breast is butter-tender and delicious.

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!