You've never lived until you've experienced the great taste of beer can chicken or turkey!

The Keg Roaster is designed to increase moisture by infusing your favorite beverage flavor into the meat. Simply insert your favorite beer, soda, or juice can into the sleeve and place the poultry over the can for delicious, juicy flavor. The even and consistent flow of heat helps remove fat from the skin to create a nice brown roasted look. Easily cook three beer can chickens or one beer can turkey with the Keg Roaster.

How do I use my Keg Roaster?

PREPARING THE BIRD
Make sure your bird is completely thawed.
Remove giblets and neck packet from inside the bird.
Make a heat hole by cutting under the neck and clearing away meat in the wish bone area.
Trim excess fat away from cavity openings and remove tail.
Injection marinading works best when done 24 hours prior to cooking.
Letting bird sit in the refrigerator for 24 hours allows the injection to work through the meat.

USING THE KEG ROASTER
Set up your heat source so that it is level. Make sure your heat source can produce at least 30,000 BTU's.
Light your heat source and make sure flame can be controlled.
Assemble Keg Roaster and place over unlit heat source.
When using a beverage pour 1/3 of the can out before placing in can holder (liquid at room temperature speeds cooking time).
Place bird(s) over beverage can and rack, make sure bird sits stable on rack.
Replace lid
Light burner and place on medium heat (APX 15000 btu)

Note:
The larger the bird the more minutes per pound it takes to cook the bird. The reason being, is that heat circulation space is taken up around the bird and the outside elements (wind, cold will rob heat more readily away from the bird) similar to what 3 inches of insulation in your home walls vs 6 inches does for heat efficiency.
More heat will have to be applied to the Keg if it is windy and/or cold or both.
Use a meat thermometer to check the temperature of the meat. 170 in breasts and thighs will be sufficient. Most pop up thermometers pop at 180-190 degrees.

Some Variations:
Soak (for twenty minutes) and scatter a few of your favorite wood chips on the base around the bird. This will also slow cooking time some because it takes heat to burn the chips. You can also put them between the base plate and diverter plate before lighting stove and placing the bird.
Rubbing a seasoning on the bird will add color and flavor for skin lovers.

DON'T DEEP FRY - Here's Why.

Mess
· Oil can easily boil over, staining cement (or asphalt) or igniting wood deck.
· The oily clean-up is a mess. You need to filter & store or dispose of the oil somewhere.

Hazards
· There is a high risk of fire or injury.
· You have to baby sit the temperature to make sure it doesn't get too hot. Once oil hits the flash point (temperature at which oil combusts), it may self ignite.

Health
· Many concerns have been raised about deep fried foods and their negative impact on diet.

Time
· From start to finish it takes about 3-4 hours.
30 min. to heat oil.
45-60 min. to cook bird.
2 hrs. for oil to cool.
30 min. for clean-up.

Expense
· The oil costs approximately $30 every time you deep fry.

It's quicker if you Keg Roast. . . It's just a better bird.