So, I just finished watching an episode of BBQ Addiction with Bobby Flay on FN. I'm interested in making the chicken dish he did, but trying to figure out the best way to go about it. He used a BGE, I have a gas grill and a WSM. He butterflied the chicken and put it on over direct heat skin side down to crisp the skin and then pulled it off, put the ceramic deflector plate thing in, and smoked it at 250 over the now indirect heat.
I'm assuming with the WSM I would not want to use water in the water bowl because it would turn the skin soggy? I was thinking crisp the skin over the coals on the bottom rack of the WSM with no bowl, or on the grill, then put the water pan in with foil to create indirect heat and put the chicken on the top grate? Maybe use a terra cotta plate in the bowl to absorb some heat and make 250 easier to attain without using water? What do you guys think? Oh and sorry if this is the wrong section, I couldn't figure out if it belonged in poultry or the charcoal smoker section.
I'm assuming with the WSM I would not want to use water in the water bowl because it would turn the skin soggy? I was thinking crisp the skin over the coals on the bottom rack of the WSM with no bowl, or on the grill, then put the water pan in with foil to create indirect heat and put the chicken on the top grate? Maybe use a terra cotta plate in the bowl to absorb some heat and make 250 easier to attain without using water? What do you guys think? Oh and sorry if this is the wrong section, I couldn't figure out if it belonged in poultry or the charcoal smoker section.
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