I'm getting a little excited. Just put my Brinkmann Square vertical smoker together last night and cured it per their directions. Working today until 7PM then going to a relative's house for dinner. But tomorrow I am off! I picked up about 9 lbs of chicken breasts and legs the other day in the store. My plan is to smoke them tomorrow.
Looking for any direction I can get regarding how hot, how long, brining, etc...
Unfortunately could only find Cowboy lump. Plus some hickory chunks. (all from HD -where I got the smoker)
The coal pan in the bottom is rather large and square. Unlike some round ones I've seen images of here. I'm probably going to drill some holes in it to increase the airflow and allow ash to fall off better.
...Other than that, I know not what I'm getting into, but excited none the less!
Thanks in advance!