Ok so this is the first smoke on the new smoker, curing smoker went great but loaded up and the temps were fighting me, single digit temps to blame. After a really long day and unsafe insulation i got everything done, and it was good. Its not just fatties- one with scrambled eggs, potato, and cheddar, other with onion, mushroom, garlic, and cheddar. I decided to fill up the smoker and did a whole chicken- brined in salt and sugar, then covered in garlic butter and mopped with same a few times. Of course i tried 10 abt's and a couple tomatoes. Everything was GREAT! Im hooked. This is what i had to do to get the square brinkman up to 225* first off abt's and tomatoes then fatties pulled at 165* And last the chicken THE juciest chicken I ever cooked!