I am smoking my first set of birds today (I bought the dual whole chickens from Costco). This will be the second time I have used my 22.5" WSM. I plan on using the beer can method which I have successfully done several times on my Char-grilled charcoal grill with indirect heat without wood chunks. This would be the first time I have ever smoked beer can chicken. I would appreciate advice on the type of wood, temperature, prepping the chicken, anything to make it moist and flavorful.
I have read allot of brining and injection but I don't have enough time to brine as I plan on getting the chickens on the grill by 4 PM CST today