I am from Eastern Michigan. My family owned a restaurant in Flint for 52 years. That is where I got the name Red Rooster.
I have just started smoking meats and love it. I use my charcoal grill as a smoker. It works pretty well. As of date I have smoked a Boston Butt, Pork Spare ribs a few times & as we speak, I am smoking 2 whole chickens. I like to experiment with rubs and brines to get different flavors out of the meat. Attached is a pic of my set up.
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