I found several recipes and just needed one or two things that I did not already have. I finally found one that called for ingredients that I had on hand.
So I cleaned out the smoker (and may have ruined a new pair of white socks in the process... I either need to wear shoes or go completely barefoot when cleaning up the smoker). The water pan was nasty, even though I had covered the inside with foil. It had loosened and some of the drippings had gotten underneath. Plus, the smoke gathered on the bottom, so it was grimy. But I cleaned it up, dripping on a sock, and have now covered the entire thing with heavy duty, wide foil and will see if that is better.
I scraped blackened remains off the grate and dumped the wood ash in a bag. Ready to go.
Placed the beer can holder in a disposable aluminum pan, made up a simple rub, shoved some under the skin and all over the chicken and then shoved the chicken's butt over the holder and placed it in a pre-heated smoker. It will only cook for about an hour and a half, I will check it every half hour to make sure the water does not dry up and spray it with some moisture to keep it from charring.
I will let you know how it turns out, in the meantime, this is how it looked in the smoker.
UPDATE: I started with it on a higher temperature. After 45 minutes I checked, spritzed and lowered the temp. After 30 minutes, I checked the temps and kicked it up some. After another 30 I checked the internal temperature and it was not quite there, so I kicked it up a bit more. After a total of 2 hours and 20 minutes, it was ready.
Golden brown, crispy skin but not burned. The meat was moist and sweet with just a touch of hickory and just a hint of heat from the rub. So one real victory. This is going to be fun!!!
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