James, Use Guiness beer or Doctor Pepper if your looking for flavour from the can.
I use a mix of oak and hickory, there will be no smoke ring. Try basting your bird with vegtable oil before loading the rub(will help to crisp the skin)
I never use my WSM for beer can chicken, I use the grill...
James, I have been using Metro/Dominion for years. Just ask the butcher, if they don't have it, they will order and usually have it the next day. I have been able to pickup 20 lbs butts just walking in and asking.
Mississauga
Cheers
Don't forget to try the "Keg" steak seasoning or St. Huberts's chicken Seasoning.
Works wonders!
I'm originally from Montreal, and still don't know why Montreal steak spice is so famous.
Montreal is know for it's smoked meat and beautiful women!! Not Steak.
Cheers
Adam,if your looking bring up the heat, you should use hot water, bring down the heat use cold.
As per Paul G. when cooking chicken don't use any water.
Cheers
Bill,
I would stick a half full beer can up it's butt
rub down with vegetable oil, add your favorite spice.
Put on your favorite grill/gasser cook at med
heat for 1 1/4 hour and enjoy!!
Crispy/tender/moist
Cheers
Kevin,
Thanks for this recipe EH!!!!
Makes my mouth water reading about it!
My neighbours are from Portugal, I'll have to
get them to find the Piris, and have them over for dinner.
Cheers