Beer Can Chicken on the WSM - (High or Low Heat)

[Mike Arnold]

I just got the WSM and would like to make Beer Can Chicken. I saw the recipe on the website which calls for lower heat (225-250)
and to use the water pan. I have seen other variations that call for using higher heat (325-350) and no water in the pan.
What is the difference in the results? I read somewhere that the skin will be crispier using the higher heat.

Please let me know how your experience was using both methods.
Thanks.

Mike

 

[Chris Allingham]

You will get somewhat better skin, but it's hard to ever get crispy skin in the WSM without putting the chicken right over the hot coals at the end of cooking. It will certainly cook faster using higher heat, and there's no difference in tenderness.

Try both ways, you'll enjoy both!