Home all weekend so I planned some cooks to help further get to know my 18"wsm. Saturday I did a chicken, i split a whole bird in half and brined it overnight. I wanted to avoid rubber skin at all cost so I let the bird sit on a cooling rack in the fridge after I pulled it out of the brine. I set my wsm up to cook uds style, meat over the coals with no heat shield, I started the bird skin side down for 40 mins, then flipped it over and finished it, sauced it lightly with about 15 minutes to go.....end result was delicious. Wsm worked great with no heat shield. I kept it at 300-315 pretty easily. Used frontier lump coals and no wood. I love the fat dripping on the coals factor....my go to chicken method from now on!!!! Today I have beef clod heart on the wsm, no heat shield.....wish me luck!