Came home from work this morning and fired up my new kamado, I threw in some hickory chunks and let it get going for about half an hour. My Kamado settled in right around 350-375, I put two chickens that were just dry rubbed on beer can chicken holders without the beer can. Honestly I'm not sure how long it cooked because my wife and I went for a walk with our son and then I watched the maverick till IT165 while playing with my son. Here it is finnished, the chicken was most and juicy. The rub I put on coiuld have used a bit more salt and maybe some paprika for a nicer color. It was just some misses dash garlic& onion which I forgot had no salt. I am really liking the Kamado so far everything comes out great. This is much easier than my last smoker which needed tending constantly. This is the Ron Popeil of smokers just set it and forget it lol. Once I have the vents set for the correct temp you can just walk away for hours.