Did my second beercan chicken today in my masterbuilt electric smoker. Came out amazing. I think smoked chicken might be my favorite food now. It's really hard to mess up with the electric smoker. You just set the temperature and the time and add wood chips every hour. If any of you are on the fence about buying an electric smoker I highly recommend them if you don't have space for a full size smoker or don't have want the trouble. This thing makes some great food!

Bud, I use my MES 40 for chicken but don't do on beer can. The smoker temps are low enough that beer doesn't vaporize well. I split the chickens down the backbone, then put the beer in the water tray. Still stays remarkably moist. I cook at 275, and do double loads of wood chips-- dump the first tray, then reload and dump on top. That lasts for at least two hours. Pecan is becoming my favorite smoke chip, followed by oak for beef.