First Smoke Ever - Beer Can Chicken


 

Mike Arnold

New member
I just got the WSM 22.5 last Christmas from my wife and I used it for the first time on May 25.

I made Beer Can Chicken.
I brined it for 4 hours using a gallon of water, 1 cup of Kosher salt, and 1/2 cup of sugar
and then let it sit in the refrigerator for another 4 hours to dry out.

I seasoned it with the following BBQ chicken rub:
Team Sweet Mama's BBQ Chicken Rub


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Used 3 apple and 1 hickory wood chunk.
I used an empty foiled water pan and attempted to smoke roast it at 300 with all the vents opened.
However, I could not get the temp much higher than 275, so I needed to add more charcoal to keep things going.
It took 3 hours to cook, a little longer than expected, but the results were still great.

Lessons learned:
I need to use a lot more charcoal next time. Many of the tips I see about charcoal usage apply to the 18.5, so
I need to adjust accordingly for the 22.5. Since I used Royal Oak lump charcoal, many smaller pieces fell through the grate.
I purchased an additional charcoal grate to run opposite the existing one to prevent this from happening again.
 

 

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