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For many, many years, 'ol Willie used a simple beer can filled with recipes of beer, wine, sherry, herbs and spices to flavorfully smoke-cook his chickens from the inside out. The heat from the smoker/enclosed grill would cause the liquid and spices to begin to boil. This steam would then penetrate the entirety of the chicken - smoke flavor from the outside with steamed herbs and spices on the inside would mix and make a wonderful meal. Occasionally, one of those suckers would turn over and he would have to take time and refill it. One day, a friend mentioned his health concerns of using the aluminum can and Willie says to himself, "There's got to be a better way!" He then set out to determine the best darn way to smoke a chicken using his beer can flavoring system, take heed of government warnings and most importantly, THEY REMAIN UPRIGHT! Well, you know, he did it! And now this patented "cool tool" is available for your use.
Oven-Grade Ceramic
Easy to Use
Steams Inside
Roasts Outside
Succulent Roasted Chicken
NOTE: Ceramic is fired to 2000° during the process. So, they can do just fine in the oven or the pit. The only problem would you would encounter would be by placing them directly on the heat source. That would heat them unevenly, make them stress and probably crack.
Item Number: WCS-3 Price Each: $34.95
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