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Thanks - I'll try it both ways!

Okay, last question from me on this - when you spatchcock a chicken is the skin side up or down? Thanks again- J

Can't wait to get started. Tahnks to all!

So if I follow you, on a high heat cook the pan serves mostly to catch drippings to avoid flare up? What would be the pros and cons for pan/no pan? Does a spatchcock chicken do better over a pan or without one?

Whoa- Whole lot of info here, and all of it appreciated. Some of it blows my mind. I thought the WSM was all about "low and slow". So far I've cooked a few butts, lots and lots of ribs, some salmon and a few disappointing chickens. All pretty much on the 200-250 degree end of things . You mean...

Hi- I have had terrible results when cooking a chicken on the WSM. The meat is lovely but the skin is moist and rubbery. Something I was reading made me think, would it make a difference if I used sand in the pan instead of water. Would the skin be less rubbery? Any body have experience with...

Cool - that's my next task. Thanks!

Thanks Jane- Um, what's a buckboard? Jed

Thanks. For the first one I'll go with the rind off. Jed

Hi- I am planning on cold smoking some bacon. While I've found a few recipes, what I haven't foind is any consensus on whether the rind should be on or off. Anybody have experience with this? Thanks

Shawn - Thanks for the reply. I live just outside Boston, MA so it gets reasonably cold here, too. I just didn't think I could get the WSM in the 40-80 degree F that I would need for smoking some pork bellies. Never having done it I don't know how critical the max temp is... Jed

Hi- I've read a fair amount from this website about adapting the WSM for cold smoking. Specifically, the idea seems to be cooking some wood chips on a hotplate in a cardboard box, then piping the smoke into the WSM to allow the smoke to cool. This just seems backwards to me. Why wouldn't you...