A tree burn in Brooklyn and smoke the lands at home

So as many of you may know i have this new obsession with bbq, not just bbq but smoked foods. So i have set out to find some good old BBQ right here in NY. I have been to alot of bbq joints but most of them smother there ribs in a sweat BBQ sauce and lack any real smoke flavor. I did some research and heard of a place in Brooklyn... not just Brooklyn but in the heart of hipster land Williamsburg. Well needless to say i was very skeptical of any kind of "real deal bbq" coming out of this place. So i hopped in the truck and took the ride over to BK (i picked up a friend along the way) we soon arrived at Fette Sau (fat Pig in German). So i was expecting a full service restaurant but soon noticed we had to wait on line to get our grub then find a seat at a picnic table. Ok i can handle this. So my friend grabbed a seat an i waited on line. When i arrived at the counter i orders a bit of everything.... Burkshire pork belly, Ribs, Brisket, sausage and some beans.
The food was placed on butcher paper and on a metal tray... (this better be good, the metal tray thing kinda freaked me out and i was in the mood to be served) so i made my way through the sea of hungry hipsters to my pal sitting at a table. We started in on the ribs. They had a thick and rich smoke flavor and NO bbq sauce!!! this was "real deal BBQ" the ribs just melted in your mouth OMG heaven. The brisket and sausage where just as good. The pork belly was good but just a little too fatty.. (i know i know.. its pork belly.. I still ate it!!!!) So here in the heart of a land where on would think BBq was old news and not "hip" lives a place where the swine is fine.
I woke up this morning with the smell of smoke still in my nose and headed off to work. I need more smoke!! and driving to BK at 11:00 on a Wednesday was out of the question. So like any junkie i found a way to cop some more. I found a deep hotel pan and place it on top of 2 burners then put some wood chunks we use for our pizza oven in the bottom of the pan and put the burners on medium. I then searched my inventory and found some fresh chicken that came in for a party later today. I cut the chicken in 1/2 and patted then dry. I made a rub of smoked paprika, cumin, chili powder and black pepper. I rubbed the birds down with the magic rub. So i then placed a shallow hotel pan with holes in it (we use it for steaming things) ontop of the now lightly smoking wood. I arranged my chickens and covered the top with tin foil and another hotel pan to hold in all that fab smoke flavor. (Don't be too impressed i have done this before!!!) I let the birds smoke on low for about 1 and 1/2 hours. I then took them off and placed them on my gas grill just to get a little char and color. The end results where killer!!! well maybe not as good as i had in Sayville LI but they where hell-au good. So whats the point... IDk i guess its... yea i don't know!!!! i'm off to Vermont on Sunday and look forward to what they have to offer me on my search of culinary treasures.
MVP