The wife wanted something other than ribs....so my new Smoke Vault 24 got Chicken as its first customer. Not any chicken though...It was Shooter Rick's Snake Bitten Chicken. I smoked it at 330 degrees and took it up to 180 internal temp. (I could've pulled it at 160 but the pink juices puts me off). Here's a shot of it in the Smoker I let it rest for 30 minutes then plated it. Here it is all cut up and ready to enjoy. A wing is missing as my wife had to do exercise quality control. I saved some of the drippings, and will use some of it as a sauce for the chicken. I'll shred some chicken for sandwiches tomorrow and use some of the sauce in the sandwhich. I love this Smoke Vault. My little GOSM, as good as it is, always had a hard time getting up to 300 degrees and holding temp there.