To get any job done properly, you need the right tools. This is the case, whether you’re beer canning chickens or roasting potatoes in the coals. Here’s a look at some equipment you’ll want to help you make perfect beer-can chicken and other barbecue every time. You’ll find mail-order sources for many of these on page 311.
Chimney starter: Used to light charcoal, the chimney starter is a vertical metal pipe 6 to 8 inches wide and 10 to 12 inches tall, with a wire partition in the center and a heatproof handle. To use one, fill the top section with charcoal and place a crumpled newspaper or paraffin starter in the bottom. Light the paper or starter, place the starter on the bottom grill grate, and within 15 to 25 minutes, you’ll have evenly lit, brightly glowing coals. Pour the coals onto the grate, rake them out, and you’re ready to go. The coals are fired up evenly without resorting to lighter fluid. Buy the largest chimney starter you can find. One large chimney starter will hold enough coals for an hour of direct or indirect grilling in a standard (23-inch) kettle grill.
Paraffin starter: A nonpetroleum-based igniting agent that looks like a milky white ice cube. Simply touch a match to a paraffin starter and it will light in seconds, without the oily smoke associated with lighter fluid. I prefer this to crumpled newspaper when using a chimney starter: The coals never fail to catch fire.
Electric starter: An alternative to the chimney starter, the electric starter is a looped metal heating element you bury in the coals to light them. Simply plug it in and you’ll have glowing coals in 15 to 20 minutes—again without using lighter fluid. Just be careful not to burn yourself on the metal loop.
Side baskets for the grill: Wire or flat metal baskets make indirect grilling in a charcoal grill a snap. Just place them at opposite sides of the firebox and fill them with glowing coals. Side baskets are manufactured by Weber.
Grate with hinged side panels: Having hinged panels at either side of the grate facilitates indirect grilling even more. Lift the panels with tongs to add fresh coals or wood chips to the fire as needed. That way, you won’t need to lift off the grate each time you want to restoke the fire. These, too, are manufactured by Weber.
Aluminum foil drip pans: Another essential for beer canning a chicken on a charcoal grill. Positioned under the grate between the mounds of coal, an aluminum foil drip pan will catch the dripping fat, which will be considerable. Note: Most gas grills have built-in drip pans. Be sure to empty them often. Aluminum foil drip pans are also useful for soaking wood chips, marinating meats, and holding root vegetables as they come off the coals. Foil pans come in many sizes. Although they are available at grill and hardware stores, the ones from supermarkets work just fine—no need to double up. I always keep lots in several sizes on hand.
Grill brush: A long-handled, stiff wire brush is essential for cleaning the grill grate before putting the food on to cook.
Tongs: The one tool you don’t want to be without. Get yourself a couple of pairs of long-handled, spring-loaded tongs (one good source is a restaurant supply house). They have rigid tubular arms that won’t buckle. These are the kind of tongs professional chefs and pit masters use. The best commercial barbecue tongs are those made by Grilla Gear (available at housewares stores and grill shops).
Barbecue fork: Use a fork sparingly for turning meats. However, don’t poke the meat as you would a pin cushion, or you’ll drain out the juices.
Funnel: Many of the recipes you’ll see here call for wine or another flavorful liquid to be poured into an empty beer can. A funnel allows you to do this without making a mess. Trust me—I’ve tried it without one.
Basting brush: For brushing melted butter and other bastes on the meat, you’ll need a longhandled brush. Be sure to buy a brush with natural bristles, which won’t melt when held over the fire.
Mister or spray bottle: Great for spraying a thin layer of beer, wine, fruit juice, or other flavorful liquid over a chicken, without running the risk of knocking it over with a basting brush.
Instant-read meat thermometer: Essential for testing doneness. The model favored by the pros looks like a giant straight pin. Insert the probe (the slender needle end) at least 2 inches into the meat but not so it touches a bone. When checking the temperature of thin pieces of meat, like steaks and chops, insert the thermometer through the side.
Disposable latex or plastic gloves: More and more pit masters are wearing these to handle meats and apply rubs. For one, they’re more hygienic than using your bare hands, and for two, they keep your hands clean. You’ll find them at pharmacies.
Heavy-duty insulated rubber gloves: The pros wear rubber gloves when pulling pork shoulders, and they’re invaluable when you are removing the beer can from the chicken. The safest way to handle a beer-can chicken without tipping it is to use your hands. Insulated synthetic rubber gloves make that possible. One good brand is the Stanley Super Chem gloves.
Church key-style can opener: The pointed beak on a church key can opener is perfect for making additional holes in beer cans.