starwalt12
Cook
Last night about 9 oclock I put a chicken on the wsm. It was a 5lb variety, just patted it dry and use some dry dry rub that I got from the guy who owns our local grocery store. Temperature floated between 250 and 300, most of the time it was in right around 275. used some hickory wood, and sprayed it one time with an apple juice/apple cider vinegar mixture, only turning the bird twice. This was the absolutely the best chicken I've ever put in my mouth. I think I'm ready for the big times now......lol