I love watching America's Test Kitchen. They give you a chemistry lesson with every recipe. Lately, I have been cooking chicken beer can style on the WSM around 275 for roughly 3 hours or until the thigh hits 175 - 180. Comes out tender, smoky and juicy but the skin is still pretty rubbery.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.