It had been a while since I had used my Weber Grill so the the boys and I decided to smoke some chickens over the weekend. We ended up having to do some inventory of our dry rub and BBQ sauce ingredients before we got started.
The boys helped make our red sauce and the dry rub that we put on the chickens. Although they love to tell their friends about how good the BBQ they cook tastes, they also follow the BBQ Code of Honor to never reveal the secret recipes for our sauce and dry rub :o)
We started out with 2 whole chickens and put the dry rub on them. We then put charcoal on one side of the Weber Grill and placed the 2 chickens on the opposite side of the Weber Grill creating the Indirect Heat method. The following link - Difference between direct & indirect cooking - will give you some great information about the differences between direct and indirect cooking.
We added a couple of chunks of Peach Wood and then cooked the chicken on the Weber about 3 hours. The Birds were ready once the breast meat reached 160 degrees and the legs are easy to "shake".
We are looking forward to our next opportunity to smoke some more BBQ this weekend and start to do some practice runs cooking ribs and chicken for the upcoming Birmingham Habitat For Humanity BBQ Contest in June.
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