Smoke 'em if you've got 'em

The in-laws were in town over the weekend. One of my tasks, while they were here, was to cook out on the grill/smoker we've got on the back patio (it still isn't back to its pre-Rita location).

The objects of the searing heat: 2 whole chickens and several Rib-Eye steaks. The Rib-Eyes are the meat of choice for grilling. The chickens were the second item to be smoked on this grill.

Kim and her mom prepped the chickens with a rub about 24 hours in advance, and they marinated the Rib-Eyes at the same time.

I got the grill going with some hickory logs from my local dirt yard and cooking along at a nice 250 degrees. The chickens got plopped at the far end of the cooking surface from the fire and absorbed the smoke and heat for about 2.5 - 3 hours. I had to add additional wood about every 30 - 45 minutes to keep the heat up. At the end of the time, the skins of the chicken were very dark and the leg bones were able to be pulled out without much effort: a sign that they are done.

The rib-eyes went on, straight over the fire and came off about 25 minutes later.

The chicken were received with gushing reviews. They were very tasty and still extremely moist. I think the reviews were well-deserved. Kim's mom says she wants smoked chickens instead of turkey for Thanksgiving Dinner this year. I think it sounds like a good idea.