Hot and Fast- Chicken on WSM - Thoughts?

[Kristof Jozsa]

Thank you, it was really good!

My concern was that things might work differently with the small 14" WSM and the closer distance (is it really closer than with the bigger cookers?) would burn the chicken, but I had no chars at all, everything went smooth. I can really recommend this method now.

 

[Lynn Dollar]

Oh, wait; here's one: photo 11 under Crisp the Skin http://www.virtualweberbullet.com/chicken6.html

That method is also described in the Basic Marinated Chicken cook method.

That was it ........

 

[Timothy F. Lewis]

I love chicken, beef, pork, lamb, fish, shrimp, vegetables, carbs, beer, wine, spirits...I think that pretty much covers it. But, I do very much appreciate the help in making these suitable for human consumption for my family that you all share so kindly!
Have a great week!

 

[BFletcher]

I love chicken, beef, pork, lamb, fish, shrimp, vegetables, carbs, beer, wine, spirits...I think that pretty much covers it.

You're hilarious, TFL! I hope your wife is well on her way toward recovery.

 

[Timothy F. Lewis]

I try Fletch, I try.
PT starts later in the week, she’s really tired of being in a sling! Probably another three or four weeks before she can go back to work. She’s getting a little stir crazy.
So was I, then the grill project fell in my lap! I feel much better for having a project! Now I will need another! Maybe the Pizzaque station but, I have to cut the old sweepers out of the $10 Kettle first! Time I have, shop space and finances to sort out the whole thing, I don’t.