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~~~Hi Gary!, Thanks for the compliments! The chicken looked crispy and it was to a degree, but not to the liking of my wife...she likes the skin rendered more, which I could have easily done by setting the chicken halves on the grill and then setting the grilled chicken on the lower portion of...

~~~I liked it a lot...I have more experience grilling chicken though so my wife likes my grilled chicken better, as the skin renders more on the grill. that said, I could have removed the hooks from the chicken, placed the halves on the grill and removed the mid section and set the grill over...

I decided to start a new thread showcasing the cook I did with this rack, that can be found here- http://tvwbb.com/showthread.php?54002-First-Cook-Weber-Expandable-Rack-Brined-Chicken-on-the-18-5-quot-WSM-(((Pic-Heavy))) I shot over 20 pics and thought they deserved their own thread

brought the birds into my kitchen not my best photography yet, here it is sliced into the breast the chicken is moister than these photos indicate Plated! Between wifey, the house dog, and me, we went through one of the two birds lickety split! The other will be for left overs, maybe...

Okay, time for the chicken and brine to go into the fridge for a few hours this cook was done yesterday BTW... I wanted to make sure I had plenty of coal so I lit two Weber chimneys, using Weber firestarters (paraffin cubes) approx. 20 minutes later and the coals were ready having two...

First Cook, Weber Expandable Rack/Brined Chicken on the 18.5" WSM (((Pic Heavy))) It started with an order from the Pit Barrel Cooker folks...I'd heard they make the best hooks to hang chicken...I also went with a jar of their all purpose rub here's the Weber expandable rack sitting on the...

Thanks for posting the pics and the link to your other cook Dwain...it's all solid information, and beautiful looking results! Okay, so I wont use the shield for indirect cooking...I was concerned if the chicken hung low enough, they might get burnt, now I'm using the 18.5" WSM where you use...

A while back one of the members roasted a few chickens on his WSM using Weber's expandable smoking rack for the WSM. I was looking for his post doing a search and couldn't find it. IIRC he had great success, but no plating pics? Anyways, I bought some hooks from the Pit Barrel Cooker people...

Looks yummy Doug!...one of these days I'm going to cook up some tri tips...have yet to do them here at Chez Jake's :)

~~~Thanks!, yeah...I love all the tinkering too! I have to admit, staying up through the night really wore me out, but at the same time, it was really an exhilarating experience. After this first brisket, I think I'm a convert, preferring beef BBQ to pork BBQ

~~~Thanks for the encouragement Bob! Yes, I want to smoke another brisket, and sooner rather than later. After that first one, I have a real hankerin for eating brisket, as I now know why so many love that cut of smoked meat. I think, I could eat it like hamburger, IOW, quite often What I...

~~~~the probe with the alligator clip I attached to the wooden skewer was for the pitmasteriq 120's pit temp. Their instructions said to attach the probe to a weooden skewer, stuck into the meat you are smoking, so I followed their instructions to the letter (I'm a bit of a program guy=:-) The...

~~~Thanks for the attaboy!, and yes, I did get some nice tips from the others here I'm not real big on writing notes in regards to my cooking. I store all that data in my head, and believe it or not, I usually remember what I need to. Not sure how that has worked for me in the past but it...

~~~I used Kingsford Blue Bought 400 lbs. a few days before the cook, when Home Depot was selling the twin 20 lb. packs at half off, for $10 instead of $20 FWIW, I did tap the legs around the 12 hour mark as I've read that bit over and over here before. Must be something to it=:-), but still...

the temp of the food fell backwards a few degrees and stayed that way for a bit. I checked the coal situation- and decided to add more coal and wood to this fire. In hindsight, it wasn't needed, but at the time I was watching the temp of the pit fall to around 225 degrees, and IIRC, I saw...

Some of the equipment I used with the smoker... the water was placed in this container to make it easier (for me) to pour into the bowl, so I wouldn't be so apt to spill it=:-) The small chunks of wood is some Hickory I bought in a bag at Home Depot, and the pliers are used to remove the can...

okay...I think I have the photo dealeo sorted...I did a restart=:-)...here's the above pic, lookin a little better So what I did here was to cook this brisket in my 18.5" WSM...I hung the controls of the pitmasteriq on the 14.5" WSM...that is all In the right, or to the right of the 18.5"...

] ~~~I'm a couple of weeks late getting back to my thread...needless to say, I've been a busy boy Okay, my cook went 15 hours, so about an hour a pound, and it went hotter than you describe for yours here...mine ran 250 for the most part. I can see the logic you use here....I'll post pics...

~~~called the deckle?...I think that is what Franklin called it on his brisket video when I watched ~~~roger that, and fat side down ~~~I'll make sure I touch up the edge on my 8" chef knife before trimming ~~~this is the first I've heard this recommendation, I'll look at the...

~~~I'm leaning towards low and slow but I have not started it yet...too busy today, looks like Saturday or Sunday! ~~~I've yet to use the water bowl that came with the 18.5, I've used it on my 14.5 but on the larger WSM I wrapped the heat deflector plate (HD Reynolds wrap) and placed it...