Alright. First time smoking a whole chicken with a beer butt and rack of lamb in the ECB. approx time 4 hrs 22 mins.
notes, if you get this far... chicken was moist, except the drumstick was slightly dry. maybe next time foil it? Took it out at 167f, rested, but did not rise any higher than 167f.
Lamb cooked to how my grandma prefers, a pinch right after medium/med well. Very tender. However I do not have a tongue for lamb. Still did a test taste and ate 1 rib. I might want to use lemon juice. Would that take too much of the lamb away? It was sitting on foil the whole time as I did not want to get any dripping into the pan. Should I have foiled and done a 2-2-1 ? I took it out at 4hrs unfoiled.
Smoked using grape wood and kingsford brisquettes.
At one point, the temp rose to 280f. Odd, but I immediatley opened the door and added more water, the pan was not dried out or anything. Weird temp spike. Otherwise it ranged from 220-245f the whole time.
critiques? Thanks for looking!