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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...

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

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...