Been seeing where quite a few folks are cooking in their WSM's direct, without the water/sand pan so I thought I would try some chicken quarters using that method last night.
I marinated three chicken quarters for 4 hours in WishBone Robusto Italian dressing then patted dry and then rubbed using of Dizzy Pig Raging River Rub.
I fired up one full chimney of the "new" Kingsford and waited until it was 90% ashed over and dumped it into the ring. I added to chunks of pecan wood to the coals and and put the chicken on the grate sans the pan.
The plan was to cook 20 minutes skin down, then 20 minutes bone side down, then sauce and the last 20 minutes skin side down.
The cook went off without a hitch, here's some in progress pictures and a plated picture. The sauce was Sweet Baby Ray's, slaw and sweet potatoes.
One other thing I wanted to add, with all bottom vents open 100% and the top vent open, the WSM ran at 350º steady for the entire cook.
I marinated three chicken quarters for 4 hours in WishBone Robusto Italian dressing then patted dry and then rubbed using of Dizzy Pig Raging River Rub.
I fired up one full chimney of the "new" Kingsford and waited until it was 90% ashed over and dumped it into the ring. I added to chunks of pecan wood to the coals and and put the chicken on the grate sans the pan.
The plan was to cook 20 minutes skin down, then 20 minutes bone side down, then sauce and the last 20 minutes skin side down.
The cook went off without a hitch, here's some in progress pictures and a plated picture. The sauce was Sweet Baby Ray's, slaw and sweet potatoes.
One other thing I wanted to add, with all bottom vents open 100% and the top vent open, the WSM ran at 350º steady for the entire cook.