Don, I prefer to use the lower grate only, with no water pan so the skin gets nice color and comes out crispy. If you use both grates, the chicken on the bottom grate will get done before the upper grate. Now you can, flip flop the top/bottom after 20 - 25 min or so during one of the basting sessions. HTHOriginally posted by Don Flanigan:
I have been visiting this site for over a year, pretty much finding everything I need to know about my WSM. Have had many, if not all successful cooks, from a taste persepctive anyway.
So here is my question, and I have researched but not found a definate answer. I want to do RSC on the wsm, about 15 thighs w/skin and bone on breasts/skin. Can I use a high heat cook -no pan w/ both racks over Kingsford?? Not sure if there is a concern about fat dripping into coals and ashing up. Or should I use a pan with no water and try to get to 375 or so? Again my only concern is the ashing of the coals?
Thanks in advance