1 Quart of wesson oil, 1 Pint of vinegar, 1 Small bottle of lousianna hot sauce, 1 Small bottle of garlic salt, 1 Tablespoon of red pepper, 1 Small bottle of lemon pepper
Pour all ingredients in boiler and bring to a boil, which will mix all together. Baste frequently while cooking over direct heat, however the charcoal needs to be 15 to 18 inches below cooking grate.
I cook chicken halfs or quarters with skin on it, and the more you char the chicken the better it tastes. It will not dry out as long as you keep it basted.