smoker ChartsDATASHEET // CT-SM-074
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beer Can Chicken (Whole 4–5 lb, Indirect / Smoked) in the smoker
Specification: 4.5 lb whole chicken mounted vertically on a half-full beer can
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
150–180 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare beer can chicken (whole 4–5 lb, indirect / smoked) (4.5 lb whole chicken mounted vertically on a half-full beer can).
2
Cook
Cook for 150–180 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Thigh reads 175°F and breast reads 165°F with clear juices and crispy golden skin Confirm internal temperature reaches 165°F (74°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & Weber Smokey Mountain Whole Poultry Timetable
Pro Tip: Maintain smoker at 250°F and increase to 350°F for the final 20 minutes; the higher finishing heat crisps poultry skin while rendering subcutaneous fat.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)