Today I just finished smoking a whole chicken and 3 pigeons.
I brined chicken for 2 days, and pigeons 1 day. The pictures are a bit rough, as I was in too much rush to break it open to photograph ( and eat).
I took it to about 170 internal temp, and I reckon it was cooked very nicely. The pigeons were very nice too.
I am happy now with the temp gauge on my BBQ(smoker), but I think my brine was perhaps a little bit weak 1?2 cup Salt to about 1 gallon (5 ltrs) water and 1/2 TBS Kuritkwik (donated by my local butcher.
I also need to get a bigger hit of smoke flavour, but I will work on that one.
I used a sawdust (donation) from a MYALL tree but I am sure there are woods that are a lot stronger smoke so I will get onto that too
following are some "rough" pics
You may notice I smothered it with Jeff's rub ( I love the stuff)
I burnt my fingers breaking it apart, hence no precision carved look
Conclusion : It tastes very moist and tender, and if the wife does not get home pretty soon she's gunna miss out
Regards to all
Vic (down under)