This weekend I will attempt to do a beer can chicken (7.5 pounds) using Weber's poultry roaster setup on my new 22.5 WSM. I did 1 dry run when I first assembled it and then a rack of St Louis style ribs last weekend. I took a old cheap chimney, split the seam on and shrunk the diameter down to about 4.75 inches (originally 7 inches). As you can see I have it in the center surrounded by pioneer brand lump charcoal. I plan having a chunk of applewood in the center of the chimney before dumping about 15 lit Kingsford briquettes into the chimney. At that point I'll pull the chimney up and should be ready to rock. (fingers crossed). I will be using water in my water pan. I will have my Maverick ET-733 setup also. Probable going to sprinkle cherry chips on top of the unlit lump charcoal also. I probable have way more unlit lump charcoal in the fire ring than I need but, the last time I used it all the coal extinguished within a hour of closing all 4 dampers, so I'm not really concerned with wasting charcoal. I'm thinking 5 hrs @ 250 degrees? Is there anything I over looked? THANKS