<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig A:
Are you new to BBQ and new to the WSM, or just new to the WSM?
If you're new to BBQ I recommend chicken, because it's cheap and easy. If you screw it up you won't be out $30 like a pack of baby backs. I like Perdue fryer or broiler chickens, they come in a 2 pack at BJ's.
Specifically, I recommend this recipe:
http://web.archive.org/web/200...ott.com/dinner1.html
I only marinate for 4-6 hours. When the chicken comes off the grill I use a propane blowtorch to crisp up the skin.
You may choose to ignore a lot of the other content on that site regarding how to light a fire, to only use lump, to throw out your extra charcoal, etc. I prefer the methods discussed on this sight for those techniques. </div></BLOCKQUOTE>
Thanks Craig,
I was thinking along the lines of chicken for the reasons you mentioned, but figure I might need a little higher temp to crisp the skin since I don't have a blowtorch and my first attempt would be possible cause for early (neophyte) tweaking. Thanks too, for the Web Link...it looks both interesting and good. BTW, No Perdue chicken in the "West" unfortunately, but I've had good luck with "Red Bird" chicken in my Weber kettle.