Hey guys/gals, I am an up-and-coming smoker from Upstate New York (Tug Hill Region), and around Christmas 2016, I dove (dived?) head first into the art of meat smoking. My awesome in-laws had bought me a Masterbuilt Duel Fuel Pro 2-door propane smoker, and thanks to YouTube, have managed to develop my own rubs and methods for Pork butts and ribs. I am still getting the hang of things, and will probably never stop learning. I stumbled upon this forum via Google. When I was looking for solutions to my chips flaring up during smoking, and voila! I found this forum with a thread and all the possible solutions I could hope for (Cast iron skillet above chip pan, foil in chip pan, etc). I love all the advice given, and decided I would like to throw my hat in the ring. The question I have for you guys is this: I will be trying beer can chicken for the first time this weekend with ranch raised, no hormone chicken. have any of you ever done a Spiedie state fair marinade for one, and what is your favorite beer to use for this method? also, what do you prefer for wood when smoking poultry? Thanks!
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