I have really enjoyed and learned a lot from your BBQ book that my wife ordered for me fathers day last year. I cook on a Big Green Egg (large) and your methods and recipes work great with it. I get great comments on every thing that I have cooked after reading your book. I just ordered your solution to rubbery chicken skin and I have a couple of questions about the method. Do you have to use raspberry vinaigrette for the marinade or can you use something else (I’m not fond of raspberries)? What else could I use? Will other types of wood work? Or is the mayo and cooking method the real secret? When using the Big Green Egg I use a piece called the plate setter that is for indirect cooking, it works great for butts, ribs and brisket so I assume it would work for the chicken. I normally use chicken halves to cook. I cook for fun and am not interested in competing. Thanks for a great book with easy to follow instructions. How do I get a password for your blog.
Thanks,
Sammy