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WSM 22.5" Didn't brine it. Just smoked it with mesquite and hickory. Temps set at 225° for about 5.5 hours, or so. Took it to 175° meat temps. It wasn't dry at all. But, if it was, so what. That's what gravy is for, or you could always soak the meat in chicken broth before serving. Makes it...

Smoked Chicken (one chicken I smoked on Thanksgiving), Nibblets, Whipped Butter and Herb Potatoes with Gravy, Chicken Stuffing Smoked Chicken

Smoked chickens in my new Weber WSM. They turned out great!

Well, another crappy Thanksgiving Day. Same as last year. But, I do have a lot to be thankful. I ain't dead yet! That will have to do, for now. Hope yours is a damn site better. I'm sure it is. So, Happy Thanksgiving. The past two days I was too sick to do anything but sleep, rest in bed and...

Thanks for the tips! I appreciate it. Any more, just let me know. Just curious, what do you use to scoop out the ashes? I'm thinking about buying the Weber ash scoop. Also, what do you use to tap the ash off the coals, or do you never do that? I was also thinking about getting the IQ110 for it...

After calling about a dozen places, I finally found a place that had one without having to order one for me. Picked it up today and waiting for Big Booger to get home so we can assemble this bad boy! Got the tools ready to go, as you can see. :) :tup: Weber Smokey Mountain Cooker Smoker 22.5"...

I smoked it at the lowest temp I could. Around 265. Once the juices started to pool up, and put it on the direct flames to sear it and build a crust with the juices. Thanks for the kind posts, everyone! I appreciate it! :)

That meal was the only thing I ate that day. I broke it down, because I am on a diet, to 1,905 calories. Burrito: Tortilla - 265 Beans = 200 Chili Con Carne = 400 Cheese = 160 Pulled Pork = 180 Salsa Verde = 30 Beer = 150 Ice Cream = 520 Total = 1905 As you can see, it's the chili con carne...

Don't ruin my fantasy!

245° for 30 minutes. :p