The weather was good this past weekend, and I had a little (very little) time, so I figured it was time to actually put some food on the smoker for a change!

For those of you that have never used a smoker, it’s one of those things that can be almost therapeutic. When I first think about it, I almost don’t want to get started, but, once I do, I’m glad I’m in the process. Depending on what I’m cooking, it can take a couple of hours up to 15 or more hours to finish something on a smoker. The hard part, as with many things, is just getting started.

I only had a few hours, but I needed to cook something I could take for a dinner on Friday night. While I was doing that, I figured I might as well also cook a couple of beer can chickens. I call them “any can chickens” because I don’t use beer cans. This is for two reasons:

1. I have found that not much flavor is really imparted by the liquid; it’s about moisture, not flavor. I can add flavor by seasoning the inside of the chicken much better than putting it in the liquid in the can.
2. I don’t drink much beer that’s in a can.

With that said, here’s the concept of beer can chicken…

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