Steven Simpkins
TVWBB Member
I tried the low and slow brined chicken and have to admit it was the best my wife and I have eaten. I had originally used 6 pieces of hickory chunks and this time dropped back to 4 and the smokey taste was excellent. I did use charcoal briquettes and a clay saucer. I was running at 300 on the lid and with a thermometer on the grate which also read 300. The temperature stayed the same for the entire cook and I was impressed.
Steve
Steve