Mike Arnold
New member
I just got the WSM and would like to make Beer Can Chicken. I have not made anything yet. 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
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