British BBQ Society Forums

Gunna give this a go tomorrow, got two chickens, my question is when is the best time to add meat and wood? I'm guessing you get the smoker to temp first? Then add wood and meat? Any advice for temp? I was thinking hotter as I'd prefer crispy skin

I've never done beer can personally, but I'd imagine get you coals hot and grey, chuck the wood on and wait for the really thick white smoke to die off a bit and then put the chicken in.

I normally do my chicken hot but I spatchcock mine.

Hot and fast is the only way 325-350F, preheat and add the bird when it's up to temp. I'd add wood as the temp is climbing and near to target