OK, so I got the WSM on Monday, all put together and ready to go, any tips before I start? I plan on doing a dry run on saturday just to get a feel for how it burns then do some cooking on sunday. Season, yes or no? Any thing else helpful?
Minion method!!! Works perfectly and is sooooo easy. 20 lit coals in the center works perfectly. I ran for 15 hours without a refill.
Get that thermometer too... A two stage remote thermometer is a big advantage. One in the smoker, one in the meat.
http://www.maverickhousewares.com/et73.htm
Chicken (You'll thank me for this if you do it!!):
Take one gallon of cold water, mix with one cup kosher salt and one cup packed brown sugar. Soak a whole chicken in the solution overnight in the fridge. I use a large spaghetti pot.
Next day, take the bird out, drain and pat dry. Rub with a spice rub. My favorite by far is this.
http://www.buttrub.com I used to make my own rub until I found this.
I stand the chicken up on a beer can chicken stand, without the can. This allows the smoke to enter the bird nicely. Smoke at 225 (wood of your choice, I love a 1 part mesquite/ 2 part hickory combo) until internal temp hits 170. Rest 20 minutes covered with a foil tent, then cut.