I'm going to be cooking some large bone in skin on chicken breasts on the WSM. I'm targeting a 350 temp with nothing between the meat and coals. My question is whether I should use the top or bottom rack? Would there be any difference? I'm after more of a grilled taste than a smoked taste. Thanks!
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BBQ Chicken Breast on WSM
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Founding Member
- Jul 2014
- 5253
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Amazing Ribs Brazilian Steak knife set
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
If you don't have a water pan, I suspect you'll get more heat on the bottom rack. If you are leaving the water pan in, just not adding water, then top rack due to the convection effect the pan creates. I usually do chicken and turkey with water pan in, no water, top rack, and get 340-350 temps
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