I have had a GOSM for quite a while now and have always smoked meat, never poultry. I have made beer can chicken on my Weber Gas many times with good success. After reading some threads here however, I thought I would try beer can chicken this weekend on the GOSM. After searching thru the forum, it seems that some folks say remove the water pan before smoking as the water tends to make the skin rubbery. Does this seem to be the consensus? It also says you want a higher temp for the choicken than when I do a brisket or shoulder. Does 275 sound about the right temp? Any advice welcome.