Posted May 14, 2010 12:27 PM Hi y'all, I recently bought the 18.5" WSM. I had a Masterbuilt electric smoker which never gave a good smoke. My first attempt on the WSM was a beer can chicken. All I did was follow the directions on VWB: Rub the chicken; use the Minion method and 3 pieces of wood (apple), and water in the pan. The temperature was kept at about 225 degrees for about 2-1/2 hours. I used a remote thermometer stuck in the thigh and removed the chicken when it hit 165 degrees. The chicken was great. It was moist and had a wonderful smokey flavor. The only thing lacking was crisp skin. After reading some posts in this forum I know now how o crisp the skin. The WSM is a great smoker. I'm so glad I found this web-site. It convinced me to buy it. I'm looking forward to making other great smokes like brisket, pastrami, all kinds of fish (which is very fresh in Miami), beef ribs, etc.