I was just reading Jeff's recipe for beer can chicken which sounds delicious. However, when I have cooked beer can chicken or chicken wings they taste so smokey that is ruins the poultry. I am using pecan wood at 225 in a side smoker called the Old Country BBQ Pits Pecos Coal Smoker. (I know side smokers aren't the best but I am stuck with this one for a while).
Any thoughts would be appreciated. I leave it fully vented so the smoke isn't trapped in there and wait until some smoke burns off the initial log before putting the chicken on. I even tried wrapping the beer can chicken in a cape of tin foil after an hour.