So now you have to import BBQ wood intoInteresting you say that. I put the chickens in for the amount of time they told me. The internal temp said it was good to go but when I pulled it out and tried it again with a different thermometer it said it wasn't quite there. Back on the grill it went for another 20 minutes and the same thing happened. It came out cooked all the way through but the skin wasn't as crispy as I would have like it. I think it will take some getting used to.
Texas? What a great idea !