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BBQ Chicken Breast on WSM
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BBQ Chicken Breast on WSM
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!Tags: None
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Founding Member
- Jul 2014
- 4818
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
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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
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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