Hi again guys and dolls. Cruised around a bit here , found some stuff about brining , smoking (of course) so I gave it a try. Meat = bone-in chicken legs with skin and skinless breasts. Brine : water , 2 spoons salt and 2 light brown sugar , a lump of garlic , black pepper , lemon grass , 1 carrot , (boiled the brine) , over night brining in fridge. Smoking in the Weber with mesquite chips , 2 hours and 3 rum-cokes later : Rapped them in alu foil , add apple juice , some of the rum and a bit Cajun herbs : 1 hour by 130 degrees C. Resting for a couple of hours and then short time grilling : On the plate with oven-potato : Veggies (forgot picture) : som tam = Thai spicy papaya salad. My first time and the misses said "aroi mak" ! So , mission accomplished... Thank you forum !