Just some quarters and drumsticks rubbed with an off the shelf citrus chile rub and some lime juice.
It was a strange smoke. I filled the basket with Kingsford blue bag, as that's all I could find at the local hardware store. To fire it off, I lit all the Cowboy lump I had left, about a third of a chimney. I used 4 chunks of pecan buried in the pile of KBB. Temp got up to 322°with all vents open, then I closed one side vent completely and set the other at about 20% open, like I usually do. The temp stayed at 322° +\- for about a half hour until the smoke thinned to a nice wispy blue, like it usually does.
At this point all was normal.
Then I loaded the chicken pieces on. Since the rack was packed and there was no room to clip the probe for the Maverick, I opted to just remove it. I even commented to my wife "Well we know what the temperature is, and we know it'll stay basically the same, so we don't need the thermometer. "
So all went completely the same way it always does. A friend came by and we sat around chatting and enjoying the nice weather. The mini was making the same little sizzling noises it always does when I smoke chicken. I checked the temp of the chicken with my Thermapen periodically until it hit 155°. Wanted to plop it directly over the coals to sear while it traveled the last 10 degrees. All was nice and normal until I looked at my watch. It was almost 8. I'd started the mini just before 5. Now normally at 320°-325° I can count on just about an hour. This time it took two and a half hours just to get to 155°. I hadn't noticed the time as we weren't in a hurry and enjoying ourselves.
I suppose when I loaded the chicken on, the temp dropped. And since the rack was completely loaded, it wasn't able to recover. So I'm guessing I was smoking in the 225° range.
Moral of the story? Check your pit temp. As this was only the second time out this year for the smoker, I got a little lackadaisical and didn't pay attention to the details.
It all worked out fine. The chicken was delicious and the searing over the coals added a nice crispness, in addition to that "grilled" flavor.