In article >,
"Heavy_Smoker" > wrote:

> Hope yours comes out as good as mine. Post your results!

Our first cook on the WSM went well. Followed Prof Wivott pretty
closely, except we filled both racks up with chicken pieces.

The top rack took two hours, juices were clear and it looked done.
Checked the internal temp, it was between 165 to 170. Cooking time was
two hours.

The chicken on the bottom rack wasn't done. We left it cooking while we
ate dinner. After dinner it looked done at first, but when pulling the
pieces out it was quite obvious it wasn't done. We put it back in, on
the top rack, and I'll check it after finishing this posting.

The chicken we had for dinner was fantastic. Nice and moist with a
moderate smoke flavor. I think I threw in about four chunks of hickory.
It was certainly as good, probably better, than any BBQ chicken I've had
out at a restaurant. And we'll have leftovers for probably two other
meals.

Now cleanup. What's the best procedure. I've asked on another topic,
feel free to skip answering here if you've seen the other one. Thanks!