Thank You: thanks for the effort

Thanks for the effort.  I've got a pretty good idea that The Willie Bird Company cures their chickens in a brine that is pretty salty (even though they say it is "low salt". And, of course almost any flavoring one  wants can be added to a basic brine.  But, I dont think they ever raise the heat above the cold smoking temperature.  I've tried a very short brining and a couple of days brining.  so, my  questions are really, how long to brine and what temperature to maintain and for how long.  six hours at *** degrees doesnt come close.  Of course the chicken then went into the oven at 450 for 30 minutes and was actually quite wonderful---but it wasn't what I was looking for.

***Editor's note:
Safe Methods for Brining Chicken

Reviews and Replies:
1	ISO: How to cold smoke a chicken
	Frank Roesch-Berkeley California

2	Frank: Do you mean cooking over a fire (spit cooking)? (nt)
	Gladys/PR

3	Recipe: Special Marinated Chicken Parts, Mesquite Smoked Chicken with Balsamic Demi-Glaze, Grilled Chicken Breast with Drunken Black Beans & Cold Smoking for Frank/CA
	Jackie/MA

4	Thank You: thanks for the effort
	frank Roesch, Berkeley CA

5	Recipe: How to Brine Chicken
	Betsy at Recipelink.com

6	You are welcome, Frank, Berkeley, CA (nt)
	Jackie/MA

7	Thank You: Betsy, for the information on brining a chicken :-) (nt)
	Jackie/MA

8	Thank You: Thanks to you too Jackie! (nt)
	Betsy at Recipelink.com