Originally Posted by warhawk_83
I really like the color. What'd you season it with?
hawk I used a little Jack Stack KC All Purpose and Tony C's orignial Creole.. but honestly it seems not to matter what i use to get that color. There is something about the having the small cooking chamber in the mini and i don't use any kind of pot or anything that is going to block the heat so it gets a lot of direct heat.
I also think by letting the drippings go down to the coals in that small area just engulfs the bird. When i go UDS i'll get close to that but by far the mini with only the steamer rack is my chicken cooker of choice.
I'm looking forward to finishing up my 18" wsm mini to see how that does because i'll be able to fit 2 spatch on that.