A freind who I had out at my Marseilles in May BBQ event last weekend brought me a copy of his new bbq book he co-authored, and also left me his WSM to try out for a few weeks. So I am going to try out a some of the steps in his bbq method the next couple of weekends, while using a new pieces of bbq equiptment(I own/use a Chargriller offset typically). Although the book has instructions for an offset, and a Weber kettle, I want to try these recipes with the instructions for the WSM since I have heard good things about WSM's. This weekend I will do Lesson # 1 Chicken Mojo Criollo, and next weekend Lesson # 2 Brined Chicken, and Lesson # 3 BB Ribs. I have smoked all of these items many times before, but practice, and checking out some other methods/equiptment can never hurt imho. So, tonight I will wihip up the mojo criollo marinade(orange juice, garlic, oil, onion, cumin, kosher salt, etc), and marinade a couple of split chickens for about 6-8 hours tomorrow before putting them on the WSM. Pics to follow.