Bill,

Hi, my name is Mike Nixon and I have been reading your book over and over for the past few weeks and first I wanted to tell you how helpful it has been.  My team is entering our first competition in April at Lake Bickley for the Smoke on The Water competition. 

We were wondering if you cook your chicken on a different smoker as you indicated that you cook it at a higher temp than the other meats, we have been exploring other options for cooking the chicken and are thinking about a Green Egg or a Weber Smokey Mountain.  We have a large indirect rotissorie smoker for our other meats.  We are planning a couple of practice runs over the next two weekends to get ready, it is our goal to cook under “competition conditions” and rules.  Any advice on the smoker would be much appreciated.

Thanks,
Mike