Tied up and ready for smoker
yep, welcome and not a bad way to learn is it! The ECB can be a bit finicky. I have a few posts about ECB mods that me and a few other guys are doing about the same time, pop over to charcoal smokers forum and look us up. I have a few pics in the ECB Gasket Thread, if you are interested. Keep up the great Q.
That looks fine. Your temp fluctuations may have had an impact on cook time but the biggest reason you went long is...Boned, Rolled and Tied, makes for a much more dense chunk of meat. Chix that size go about 2 hours because they cook from the outside as well as heat getting into the cavity cooking from the inside. Yours was more like a Chicken Roast with it taking longer to cook through...JJ