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After a little over 3 hours, they're done. Just bit into one, and it might be the best chicken I've ever had. VERY pleased. Yay!

Brined and Smoked Chickens (And Pics Of My Redneck Wind Baffle Mod Inside!) Brined overnight with salt, vinegar, garlic, minced onions, and water. Significant amounts of vinegar and garlic, 'cause that's how I like it. ;) Minion start with approx. 20 lit coals: Mostly apple, but one chunk...

Thanks, guys. I'll do better with the pics next time (probably this coming long weekend.) :)

Trying to eat a bit healthier, so no pork and beef and cutting down on the sugar. I grabbed three free range chickens from Whole Foods and marinaded them in a water/vinegar/salt/minced onion/garlic mixture. Minion start with 15 hot coals (it was over 80 degrees today in the Lowcountry) and the...

I'm doing three whole free range chickens from Whole Foods. Marinated them with garlic, vinegar, and salt. Never done whole chickens before (just pieces.)

I've used a foiled clay saucer in every cook so far, and that has been great. Didn't do anything to season it, and the first cook turned out delicious. I did a Minion start with the lower vets in the 25-50% range the entire time and it didn't run hot in that first cook.

Sounds good. Thanks so much, Paul!

Cool. Thanks. How long would you do the brine? There seems to be a wide range of varying opinions on that, ranging from 2-3 hours to overnight.

I've got the following in my freezer that I want to smoke: 1.5 pounds salmon 1 pound flounder 2 pounds grouper I don't mind re-heated fish. In fact, I'm lazy and prefer to cook meat every 4-7 days and eat the leftovers over that time. Is there one brine (or three if necessary, but I'd...

And another Georgia Boy jumps in to cast his vote for Williamson Bros. By FAR the best afaic. (When I lived in Marietta, my office was less than 2 miles from Williamson Bros, so I lunched there a lot.) Oh, and a strange note about it from a little research I did just last week: it's cheaper at...

The KEY to a long-lasting marriage. ;) (Oh yeah, and the food and family look great, too!)

Thanks for that link, Bob. That's great info. And thanks for the comments from all. This will make me feel much more comfortable.

This particular brine and timing gives the meat a very lox-like feel. It is definitely on the salty side. It really doesn't need anything else. Adding any rub or seasoning would probably make it too strong. And plus this way it is great with eggs for breakfast (had it this morning,) and surely...

3 quarts of water, 3/4 cup brown sugar, 1 cup salt. The guy who posted it elsewhere said "1-2 hours." I went all the way to two. I think I'll go with 90 minutes next time. And Mike nailed it: when I have less time for prep, I'll do it the old way.

I did a cook this afternoon and it gave me cause for concern. The ET-732 was consistently showing the BBQ temp in the 260-290 range, while the WSM's temp gauge was showing in the 220-240 range. Both are quite new. The WSM arrived on 12/27, and this was only my third cook on it. The Maverick is...

My own thoughts/evaluation after trying some of both recipes cold, and just thinking on it some more: The brine seems to distribute the seasoning/flavor better. Taking a bite of my old-style that doesn't include the outer-flavored portion, it's actually fairly bland compared to the new. That...

As I mentioned in my first thread here, pretty much everything I've learned about grilling and smoking has been by trial and error. I've never used any internet resources before now, so it's interesting to find out what I've been doing "wrong" in some areas. That said, friends and family have...

Well, despite the weirdness with the thing falling apart, it tastes great and pulled successfully. Final word on my first smoker The WSM itself: A++. Absolutely thrilled with it. Never added charcoal and it stayed in the 210-265 range for 11 1/2 hours. Chicken Sausage: C+. It was ok, but...

So, um, talk about "fall off the bone...." I was going to baste it in BBQ sauce for the last 30-60 minutes of cooking. Temp got to 186, so I went out, basted one side, set timer for 15 minutes. After 15, temp was at 188. Timing looking good. I go out there to turn it over, stick two forks in it...

Took the big one off at 165 after a little under 9 hours. FANTASTIC flavor and juiciness. Letting the small one go to 190 for pulling.