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what was your brine recipe?  I wouldn't worry about brining them overnight unless your brine is very high in salt content.  They look good to me, I too put the chicken over high heat to crisp up that skin.

I have smoked two pork shoulders now.  The first one I cooked at about 250 or 275 and did foil when the internal temperature reached about 165.  It seemed to help it power through the stall.  I cooked my second pork shoulder last weekend, and I did not foil it.  I also cooked it at a higher...

how'd they turn out?  

Looks good. Gotta love weekend booty

Smoked 2 chickens, corn, and sweet potatoes earlier. Used pecan chips. it all turned out well and was a good learning experience. I think the top grate in my smoker was cooking a lot hotter than the bottom grate does that happen to yall in the vertical charcoal smoker?

Thanks Everybody.  Glad to be here.  I'm going to try smoking some chicken with some vegetables tomorrow to get my feet wet.   BlueWhisper,are you a riverkeeper or do you work for a non profit that looks after a watershed there?  One of my buddies is the Coosa Riverkeeper here in Alabama.  Its...

Hey folks.  I'm Aaron, 26, from Birmingham AL.  I just bought my first smoker this weekend, a new MECO Southern Country charcoal/water smoker.  I'm happy with it for my first one.  I have done some charcoal grilling in the past, but never smoking. I like cooking, and love fishing and hunting, as...