Stable and safe, it holds the chicken proudly upright. That alone is a huge virtue. And, better yet, it actually produces a very excellent result for very little effort. It is easy to clean, too.
The idea is that you add beer to the container below the spikey thing, and also to the pan area. Fruit juice or any likeable liquid also works very well. So, you can finish off the beer and find something in the fridge that will work just as well. I also add garlic and some rosemary because we have a big bush of it outside the door.
You just slide the chicken on and put the little plug in the other end to trap the steam. Steam must be the secret because otherwise it is just heat like in any oven.
My wife makes a rub with some flour, cornmeal, red pepper, salt, garlic powder and onion powder in variable ratios. Rub some oil on the chicken and then the rub. It comes out very crispy on the outside and amazingly tender on the inside.
I use those Weber coal retainers that keep the coals to the sides of the kettle so there is a place in the middle for the chicken roaster. Keep the coals clear to the sides. If you use a chimney charcoal starter, filling it up will give you more than enough coals. The spikey thing rotates easily, so just give it a 1/4 turn every 15 minutes and you will find it is done in an hour at most.
Using it in an oven would work well also. You wouldn’t have to rotate it. I would suggest a high enough heat to make the dry rub work.
This is not a cheap item, but is very much worth it because of the results, no nearly good enough alternative and it is so well made that it should pretty much last forever. It will be on Antique’s Roadshow some day, so don’t lose the plug.amazon.com