"Kent H." > wrote in message
...
> All of the above posts constitute cooking with wood, not smoking.
>
> To smoke:
> Soak in the brine at a cool temperature for quite a long time, at least
> 4-6 hours. I have brined overnight if the garage temp. is cool enough.
> Use a more concentrated brine, at least 1/4 cup sale/quart of water, and
> whatever else suits you.
>
> Smoke at a low temp. from 140-165 for 3-6 hours with the wood of your
> choice. I use a Luhrs Jensen "Little Chief" smoker and hang the bird in
> the smoker. You don't stuff it during this period. Not only does it not
> accomplish anything, it isn't safe.

What kind of brine? If you are using a curing salt, I'd say OK, but for
just plain old salt, that is a long time at a low temperature, IMO.
Ed