Long time lurker, first post. I have a BBQ070, with a serial number under 200, so it's over a decade old. I have replaced the heating element, as the rest seems OK for now. I am unsure of what the typical temperatures are for the Smoke, Med, and High settings, and which should be used for a 5lb chicken.
Due to blood pressure not being so hot, I will not be brining the bird, but do plan on attempting to spatchcock for the first time and also skinning the chicken, and also adding as little salt to the rub as possible.
As of now I plan to deskin, light mustard rubdown, and a rub with brown sugar, black pepper, white pepper, crushed red, cayenne pepper, onion powder, garlic powder, mustard powder, reduced sodium old bay, cumin, paprika, and maybe a pinch of is or that. Anything I'm missing?
Thanks for the help in advance.