slowly getting ready for first cook on my weber

[namtrag]

Bought the green ss performer two weekends ago, but haven't cleaned it up yet...but I plan on cooking whole chickens Saturday afternoon.

The plan:

Cleaning on Friday evening into Saturday morning.

Obtaining all the stuff I need to cook:

So far, I have (due to it being my birthday yesterday) a large chimney, a set of charcoal baskets, a thigh and drumstick rack and a rib rack.  I just bought a 15lb bag of Stubbs briquets at Lowe's.

Still need:  wood for smoking (Lowe's had only chips and I don't recall seeing them being good on a charcoal grill).  A recipe for a rub.  A set of good gloves for working with the grill. A brine recipe for soaking my whole chickens on Friday. A good thermometer (I have money to spend from my birthday, but not a lot).  I also need to find out what size drip pans to get assuming I use both of the charcoal baskets.

Any and all suggestions on my above list are welcome.  Thanks everyone!

[mirkwood]

Chips will work if that is all you can find for now, just make a foil pouch and seal it up good around the edges and
then poke holes in the foil on the top side, just enough to let the smoke and heat out. Get a couple disposable
8x8 brownie pans or a 9x12 cake pan from the dollar store near you and bank the coals around the pans. 
Check this page/site for recipes and other info. This link goes right to the bird recipes..
Good luck on yer cook up and take lots of pics. Lance

[namtrag]

Thanks so much for the input!  I will check those recipes out right now!

[namtrag]

I have a little cash from my birthday...is it worth it for a newb to buy a fancy dual thermometer thing to monitor the grill temp and the meat temp?

I saw that iGrill mini one for $40, but it only monitors the actual meat temp, it has no second sensor.  For about $20 more I can get one that does both...is it worth buying the more expensive one to avoid doing it later.

I am cool with just taking the lid off and checking the meat temp manually, but also like gadgets like any other guy!

[BBQmedic]

I would recommend a dual probe thermometer like a maverick... Especially for newbies! Mine has been with me since my first cook and has saved my bacon many times!

[1buckie]

You can go all new-fangled if you want, but one of these little gizmos......



....will make your ribs turn out just the same.......

[Thomas Andrews]

Some beautiful shots there, buckie

[1buckie]

TX, Thomas......

that's what they look like when they are put on & not fiddled with for a number of hours.....let the machine do the work......

[toddmog]

Here is the basic chicken brine I use.
1 gallon warm water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil
Mix together in a large container until salt and sugar dissolve.
Place chicken in brine, place in fridge covered 2 hours for skinless breasts, 4 hours for bone in pieces, and 4 hours to over night for whole chickens. Rinse brine and pat dry before grilling.

I really like Plowboys Yard Bird for a commercial rub, but have found I like this homemade recipe as well, if not better.

Chicken Rub
4 tablespoons Kosher Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon  cayenne pepper
2 tablespoons brown sugar
3 tablespoons paprika
1 tablespoon chili powder

Oh, and if you can swing it, the Maverick ET-732 or 733 is great.  I don't use them for chicken on the kettle anymore, but use them for pork butts and other large cuts.

[namtrag]

Old school rocks, Buckie!  That looks great.

toddmog, those recipes look nice and easy.  I am going to go with them!

[dengland]

Namtrag I use chips all the time. You may have to add more often but they seem to catch up faster and provide a more even smoke IMO.

[namtrag]

Thanks for the info on using chips...I saw a big variety to try at Lowe's.   I was thinking apple or pecan.  My wife is not a big smoke fan, so would like to keep it fairly subtle.

[dengland]

If she doesn't like a big smoke flavor I would recommend Apple or cherry they will add a nice sweet flavor without being overwhelming.

[dazzo]

My wife isn't a fan of smoke flavor either. I wait for the coals to ash over and mostly cook indirect, with no smoking wood, just KBB.

[namtrag]

Will try a little apple I think dengland!  Thanks.

Dazzo, we may end up that way, but I think I will try just a little wood this time and see what she thinks!