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Yes I agree thats alot of salt but he is correct about the salt not all being absorbed by the meat. Bryan for what you are saying to be true all the marinate would need to be absorbed by the meat to all be in the meat.... obviously there is going to be leftover discarded marinate which will...

I cooked a second batch on my offset smoker yesterday... not nearly as good as on my gas grill. Squirting it on the chicken as it grills seems to be the key to making the layers as suggested.

Wow... thats good chicken!! I grilled them up on my gasser then finished them indirect once they were nice and crispy. Will put this on the repeat list for sure.

I have been hardcore lump since i got my first real BBQ. Seem like with all hobbies, people are divided. I am going to give briqs another shot on my WMS as it is a new rig for me.

Oh I gotcha... thats probably how mine will work out with WSM. With my offset I usually have one that falls off on the firebox side, whereas the WMS the 'semi' direct heat comes around the edges.

Just threw some in to marinate last night... I injected some thighs and legs.

Note: My technique could go out the window when my WMS arrives :/

I am a Paul Kirk low and slow fan myself.... mind you I haven't tried higher temperatures much and until my WMS arrives I have just used an offset BBQ. I cook @ 220 until the meat is pulling back from the bone a bit. They are tender and juicy as can be when they come off. I like my ribs to be...

Chris no worries Well its kinda bass akwards way that I think most people start smoking. I started indirect cooking on my gas BBQ with a tin foil smoker... hard *** hell. Then I went to my offset smoker. Its was small, leaky, inefficient but significantly easier (and made way better...

Chris, I have a weber chimney starter now but I just might have used lighter fluid the first time around....I can't remember I am sure that must have been the case or mislabeled briqs as you suggested (yes the were Kingsford). Also I agree your kettle set up was probably same distance as my...

Thanks for all the input.... looks like I will give briqs another try. My first smoker was a tiny offset smoker and I used briqs on my first smoke. They food was inedible due to a chemical taste. I was sure that I got the non-lighter fluid briqs. It may be the product was so close to the...

Just bought my WSM its being shipped in a couple weeks!! I notice most people use briquettes as opposed to lump coal on the WSM. I use lump coal with my current offset BBQ and was wondering if anyone bothers using lump on the WSM?? Also does the minion method work with lump?? Thanks in advance