Yesterday I grilled a chicken - not shooting for smoked, just grilled over charcoal. But it fell a bit short, not enough fuel.
First things first, the bird and the knife I call MANUFACTURE STAINLESS (that's what its box says)
I cut the back, and put it in a bowl of brine for about 90 minutes
This is a 1980s Weber old enough that the (remaining) handles are rotting off - which I guess speaks well for the rest of the materials used in its manufacture. However, the grates are only about five years old. I plan to cut some honeysuckle stems to make new handles.
Briquettes lit by split maple - but my mistake was not stoking enough
Off we go, nothing fancy - that Hoffritz nonstick rack is a perfect match for that Weber
My primitive method for monitoring the temp - but if the probe touches the meat, the reading drops sharply
And that's the end of the pics. The fuel ran out, and I didn't want to stoke raw charcoal. The bird was just cooked enough for the juices to run clear and the flavor was good. Now I have some meat to shred up. I chose not to smoke because I thought simple roasted chicken would make better leftovers.
Lesson learned: More fuel!