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John, this "curing", does this give the chicken a whole other taste? i think i will also try this next time. About the salt, i never worked with kosher salt (hard to get in the local shops)can this be replaced by a 8th cup of table salt ? gtz steven

Sorry Chris, can't help you with that question since i live in the netherlands gtz steven

Davey, I did these in the 22" about 1,5 hours at 325F I was a little cold with some wind.

looking good i'm getting hungry

Well.. Weber brikkettes here also. I have the same experience that the weber coals burn longer than some local sold coal brands. gtz steven

well it turned out as a succes, the brine worked out great, that is something i'm going to do more often. the chickens served 24 people and none asked for sauce and the birds were picked clean to the bone.

Tom, i don't want to spatchcock the birds because then they won't fit in the smoker....on the otherhand 2 sessions and a few more cokes is much better. Bill, 3 days of massage 12 birds is a bit to intimate to me but good idea i will try that later. shaun penguin...i think i would just try...

Ron, i don't cut the birds in half because the 2 pounders ain't that big. for the brining i have heavy industrial grade plastic bags that i put in my cooler 6 birds in a bag with the brine and put them in my water and ice filled cooler. John as you mentioned i will brine for about 5 hours max...

Well Thanks for the reactions. About the brining, i got a big 48L coleman cooler, i think this would be large enough and just keep it outside as the outside temps are around +8 Celcius, i pack a sack of ice in to the cooler as well. For the brining time, 1 or 2 days ? And what about the...

Well i'm about to smoke 12 whole chickens (2 pound birds) this weekend. But got a few questions ; should i use a brine? if so, how can i make enough brine for this amount of chickens ? after brining i want to add dry rub, after rubbing should i put the birds in the fridge for say 12 hours or...

looking forward for the pictures gtz

Hello Scott, first... welcom on the forum. Well i wouldn't mind cleaning, but it is not necessary, the oil film on the charcoal grade is just to prevent it rusting, but in the first smoke it will burn when you put the lit coals on the grade, and it is burned before you put food on the grades...

congratulations Magnus. great first post with some nice pictures. Exiting, the first smoke on the new 22" WSM, i know exactly what you mean like to see more. gtz steven-o

Thank you all for the nice words. @ Mark: i'm not new to smoking, but i learned it the hard way with an barbecook smoker. With that smoker it is hard to maintain and regulate temperature. So i went up with the 22" WSM, WOW what a relief compared to the barbecook. This WSM holds its temperature...

Pat, the warm-up rack is a original weber accessory here in holland, i don't know if you can get them in the states ? http://www.barbequespeciaalzaa...r-warm-up-rek/27056/

Yep it finally happend, today was the first smoke on my new WSM 20. The baby ribs were on the menu. I just trimmed them a little and lightly dusted them with some rub, and leave them overnight in de fridge. here the preperations for the fire. The prepared BB ribs. the little...