woke up this morning hungry for smoked chicken so i took the first half the day off and gambled on my first whole roaster in the brink . besides the fact i had to do it the bird was in a low salt thyme and lemon juice brine from sunday afternoon....so i fired the box around ten and had a stable temp of 230 just before 11 . water pot consisted of more fresh thyme more lemon juice and water.....took it to 180 in the thigh wich was 162 in the breast and damn!!!! good bird oh i forgot to type that i butter sprayed it after drying and then lemon peppered the snot out of it before going in had to peek cause it was smellin awesome . done....took half to work where it disappeared quite fast..