BEER CAN CHICKEN As winter comes to an end and warmer weather is upon us, it’s smoker season in Texas! Smoking foods on my wood smoker is one of my favorite past times and it has always been something that I love to do. It allows me to cook, enjoy my cigars, coffee, and adult beverages. Picking the right beer, seasonings, and wood makes all the difference in the meal, it’s amazing the process of food, drink, and cigars which makes this pairing comes to life. I made a Mexican style beer can chicken in my Offset Smoker with the sides of roasted corn with a cilantro lime dip, and smoked queso (look for recipes on these later). 1 Dripping Aluminum Roasting Pans (I used 11 3/4 in x 9 3/8 in x 2 5/16 in)1 (20lb) Bag of Hardwood Lump Charcoal1 (10lb) Bag of Mesquite BBQ Wood Chunks1 (1 bundle) Hickory Wood1 Meat Thermometer1 Meat Baster Whole chicken 5 to 6 poundsBeer: El Chingón which is an IPA from Four Corners Brewery Texas or do a citrus IPA1 Cup olive oil1 Whole lime squeezed1 Whole lemon squeezed1 Whole orange squeezed2 Tablespoons chili chipotle powder2 Tablespoons ground white pepper2 Tablespoons onion powder2 Tablespoons garlic powder2 Tablespoons salt2 Tablespoons garlic salt2 Tablespoons red pepper2 Tablespoons cilantro seasoning2 Tablespoons paprika2 Tablespoons basil leaves In a bowl, put all of the ingredients for the Beer Can Chicken Rub and whisk.Now its fire time! Layer evenly the bottom of the firebox with hardwood lump charcoal, then place Mesquite BBQ Wood Chunks (4 of them) evenly on top of the charcoal, and then place 1 Hickory wood log on top of the Mesquite and start your fire, you need to have the temp of the smoker get and maintain at 225 degrees F. Have vents…