Chickens on the grill
The first meat on the new smoker grill was the result of a ridiculous sale at our local market. We bought three whole chickens for a steal, and tried three different treatments - two dry rubs and a brine. I put them in the new smoker grill for a little over three hours, using a combination of mesquite lump charcoal (my favorite fuel thus far), and hickory wood chips for smoke.
The smoker turned out to be very consistent with the temperature, over time. Using three oven thermometers I figured out where the hot spots were, and had to rotate the birds a bit. In the end they all came off golden brown, smokey, crispy skins, and very moist. The brined bird had the least exciting flavor, but it was fascinating to note how deeply the brine solution carried the smoke into the meat.
We now have enough smoked chicken for a few weeks. I feel good about the upcoming meat onslaught.
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