My first foray with my GOSM was a chicken using the beer can method. Except I used the ceramic "Sittin Chicken" stand. Bird was 5 lb. and was the moistest chicken I've ever had. Used a thin coat of butter on the skin and rubbed in Kirkland Seasoning Salt from Costco. (Sea salt, paprika, onion and garlic powder, thyme, pepper,celery seed, allspice, basil, thyme and other good things.) Really made a crisp tasty coating. Due to high temps here in the sesert, I thought smoker temp control would be a problem, but things went well. I'm off to babybacks next weekend.
