beer can chicken on a 22OTG

[Dan {dutch oven Dan}]

I plan on doing a beer can chicken on Saturday, I have on order and should be here today, the coal holders for the Weber so I will put the chicken in the middle.

Question 1. will one of the cheap aluminum foil pans { the kind that you use once and throw away} work as a drip pan?

Question 2. using wood chips to add smoke, should they be added into the charcoal piles "layering" or just on the bottom or top. I plan on having a layer of coals and then some chips then add coals from the chimney. should it be cold+wood, hot+wood, then more hot+wood, or just chips on the top?

Question 3. wet chips or dry chips?

Question 4. wet chips only and in a smoke box?

and would it be the same for some form of boneless meat, pork or cow?

 

[Don Irish]

1 - works for me.
2-4 - take a handful of chips and wrap in HD al. foil. You can soak for an hour or so first if you like...some think it inhibits burning. Toss the packet on top of the coals. 1-3 packets should work great. Smoke boxes also work well. I usually soak with that as there is more O2 allowed into the box via the vents.

Different meats absorb smoke at different rates with beef soaking it up quicker IIRC.