Post your best advice for chicken in a WSM

[food4thot]

Yep, but you had better SAVE that duck fat. Save it, and treasure it, and cook with it.
Mmmmmm, duck fat.

Would definitely save the fat. Duck fat, beef tallow, and lard are my favorite cooking oils...all excellent in cast iron

 

[food4thot]

Thanks again to all for the advice. Had these cruising between 350-375 for 70 minutes. Turned once after a half hour, put a probe in the thigh and set it for 175. Some of the juiciest chicken I ever made, even without a brine :thumb:

 

[THoey1963]

Nice chicks!