I've had some pretty good successes with my Brinkmann Professional charcoal grill, although it's not the best for low 'n' slow it has turned out decent pulled pork, ribs, rotisserie chicken, smoked brats (homemade) and bacon explosions...but...now I also have an Excel 20 to play with
So, as soon as the weather dries up a bit I'm going to do some cold smoked cheeses and I quite fancy doing a pork leg roast, some home made bacon and a kind of chicken donner kebab in it.
The idea with the chicken is to flatten out skinless, boneless thighs and breasts then marinade in olive oil, lemon juice and homemade rub mixed into an emulsion overnight.
(Might also include some slices of pork fat, not sure yet)
Then somehow make a vertical spit with a flared base that can be hung from the inside of the lid, load this spit up with the chicken and then smoke away.
So, anyway, Hi! There seems to be a good mix of people on this board, I hope I can contribute to it's success!
LM600
