The Weber patio . The WSM looks all majestic on a cold sunny day in NJ.
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I like to use the can/minion method.
After a quick spray of a little canola oil, bird is on the smoker. I have this cheapo rack that fits perfect in the WSM. Makes removal of the bird a breeze.
Fired up the 26 to make giblet gravy. Roasting up the giblets, neck, carrots, celery, onion, shallots , and garlic.
After deglazing with low sodium chicken broth, added some water, white wine, and fresh sage/thyme. Now to let simmer for reduction. The smell of this outside is awesome!