Hey toad, my neighbor has the same smoker, what we did was buy a foil cake pan and set the turkey stand in it, then set the pan on the bottom of the smoker at the right side. We filled the pan with a good dark beer and the damn thing turned out great.
Yes desert toad, I used a 1/2 of lemon to plug the neck holes and the juices must have run down the chickens because they had a lemony twang in certain spots. The birds were damn good, I let my wife take one to work with her and she said her co-workers scarfed it down quick, and one guy took the carcass to clean it off. We will be having extra guests this summer at our cookouts she tells me.
I spent yesterday reading through all 5 pages of this thread on Beer Can Chicken so I did one myself. This is only my third smoke. Here's some pics. Also I whipped up some of Lady J's Bourbon Mustard Sauce and it's awesome. The bottle of beer in the pic is what I used just in a pepsi can.
I have done "beer can chicken" with Dr. Pepper, and with Coke. LIked the Dr. Pepper wasn't wild about th cola. I have a feeling that a lot of lquids could be used and would be good. Maybe others can post what they have experimented with and enjoyed.
That bird up there was cooked at about 225 and it took just over 4 hours to hit 160. I pulled it then and let it do the rest as it rested. I used Hickory and Maple but mostly Maple. As you can see I quartered an onion to plug the neck whole and actually the onion tasted pretty good when it was done. Overall it was pretty darn good but next time I'm going to try mopping some of that bourbon mustard on it.
Here's my question for all the experienced smokers. Is there such a thing as too much smoke? Me being a young guy new to smoking I think that if the smoker isn't billowing out smoke then it must not be smoking well. The last chicken I did I got frustrated with the smoke and at one point was adding chips almost every 15 minutes and that chicken didn't taste the greatest. Any advice?
N00b, most assuredly there is such a thing as too much smoke. In fact, when using bolder woods like mesquite and hickory it is very easy to over smoke meats, especially light flavored foods, and thin or ground meats like chicken, ribs, burgers or meatloaf, etcâ€¦
You want to pair lighter flavored foods with lighter flavored woods, thinner meats with lighter woods or shorter exposure to heavier woods, and so on.
Also you can blend light wood with bold wood (i.e. apple & pecan or maple & hickory) to keep the flavor but lighten it up a bit.
As a generally rule when trying new wood flavors start light and increase it more if needed the next time you cook. Over smoked foods can leave a bitter taste in your mouth, literally and figuratively.
Hey n00b, if you are burning through chips real quick, soak them in water for 40 minutes or use chunk wood for a longer smoke. I always mix my woods when smoking poultry. I like to use a mix of hickory, cherry and apple. Like the other brothers said, hickory and mesquite are stronger woods and should be used in moderation. Check out this attachment it will guide you on what woods are best for different types of food.