That would be easy on the wsm. I could just start with skin down and direct heat. Next, I could put the water pan in and turn the chicken back to skin up. Does that make any sense?
Pardon my ignorance, but do you sprinkle the rub on after applying the mayo?
If you try using mayo, it goes on in a very thin, even coat, no globbing. Also it will look exactly the same after cooking as it did before, so if it's just glopped on or uneven before cooking it will look just as uneven after.
Keep this in mind - you can not flip or handle or sauce mayo chicken with out messing up the look of it.
I put a salty/spicy rub under the skin and a 1/2 rub, 1/2 brown sugar mix on top of the mayo. It helps to dry the brown sugar & rub combo out so that it shakes on evenly for a nice appearance.
The extra brown sugar rub on the top kinda gel's with the mayo and ends up tasting like it's been sauced.
Here is a link to a thread that I posted last year about it. There's alot of jackassery in the thread to wade through, but there's some good stuff in there too.
Essentially it boils down to this:
"Hot (350*) for the first 1/2 hour and then drop it to 225-250* until desired temp is reached. I cooked mine for a total of 4 1/2 hrs @ about 200*
This helps the skin to start rendering right away without cooking the chicken... the skin continues to render for the remainder of the cook. It will not be crispy skin, but it will be soft and more tender..."
http://www.bbq-brethren.com/forum/showthread.php?t=75043
This post shows the amount of mayo slathered on them
http://www.bbq-brethren.com/forum/showpost.php?p=1127963&postcount=78
And the finished pics of that last link. The 2nd batch turned out way better than the first...
http://www.bbq-brethren.com/forum/showpost.php?p=1128317&postcount=81
Edit: I think I forgot to brag about a 31st place finish out of 499 in chicken at the Royal (open) this past year... :becky:
Cooked on the Auspit over an open fire even! :thumb: