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So, cooked on a number of different cookers over the years, but not a WSM. Have reviewed plenty of posts about different fire, water pan, and charcoal methods. Want to break it in this weekend with some drums, thighs, and breasts. Looking for charcoal ring/wood chunk methods, timing, temp recommendations (those that know me know I like to run my Lang 60D at 300+), and anything that would get my Sweet Cathy come good chicken this weekend. Feel like I am staring over, and know it should probably be real easy, just wanting to pick some info from those that cook on them currently.
Thanks very much.
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