Brined and Smoked Chickens In Progress, (Pics Of Redneck Wind Baffle Mod Inside!)


 
B

Ben E Lou

TVWBB Member
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:

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Mostly apple, but one chunk of hickory (the one sticking up, just left of center):
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Applied some McCormick's Sweet and Smoky Rub:

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It's a little windy in the Lowcountry today, so my homemade redneck wind baffle mod is in use:

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I put them on at 10:15. WSM got to 200 in 40 minutes. Putting 'em at 50/50/0 now. Will update later.
 
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After a little over 3 hours, they're done.

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Just bit into one, and it might be the best chicken I've ever had. VERY pleased. Yay!
 
Jim Lampe said:
Your Birds Look Beautiful Ben!
The wind shields worked well...?
Click to expand...
Oh yeah. I've only done 4 or 5 cooks since I got the WSM in late December, but I've done that once before and it worked quite well. Per the ET-732, the temperature stayed in the 240-265 range the entire time, so I have no complaints. (Well, no complaints other than my wife making fun of me for doing that. ;))
 
Chicken looks great and the wind baffles are right smart thinking...I'll have to remember that.:wsm:
 
Thanks, guys.

I forgot to mention that I reached an important milestone for me as a WSM noob: this was my first cook where the only time I took the cover off was to put the thermometer in.
 
Good looking chickens Ben and thats a nice quick, simple fix for wind blocks (being somewhat of a redneck myself)
 
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