Hello all,
I just purchased a new to me char-broil vertical gas smoker and will be attempting my first season and smoked dinner of a beer can chicken. I've posted my plan and recipe below and would appreciate any tips, tricks, or constructive critisism.This is from about a dozen recipes and techniques I found across the web. Thanks in advance
DS
Seasoning:
Spray a very light coating of olive oil on the inside surfaces of the smoker.
Fill the smoke box with wood chips
Start the fire and try to maintain a temperature of around 225 for about 2 hours
Recipe and technique:
Basic Rub Recipe
1/4 cup dark brown sugar (packed)
1/4 cup sweet paprika
3 tblsp salt
1 tblsp ground pepper
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp chili powder
1 tblsp cayenne powder
Apply the rub generously over the pieces, all sides and under the skin. At least a couple of hours, and preferably overnight.
Smoke day
Pepare the 1/2 can of beer and the chicken stand(let them sit out). Add seasonings to to the beer (if you are using them).
Fill the water pan to at least 2/3 full). Use hot water to help avoid wasting fuel.
Place the chips (presoaked in water 20 min.) in the wood chip container.
Fire-up the cooker and get the temperature to about 235°F (113°C) and prepare to keep that temperature as steady as you can. Maintain the temperature between 200 - 235°F (93-113°C) for the ideal smoked chicken.
When the temperature (inside the smoker at the grill) has reached 235°F (113°C)...
Place 1/2 can of beer in chicken stand, position chicken on stand, and place chicken in the smoker
Check the chicken at the meatiest part of the breast between the bones, looking for 160°F (71°C) Remove the bird(s) and let it rest for at least 10 minutes
Figure about 4 hours minimum in the smoker
Anything?
DS
