So, with the missus in DC for the week I decided to experiment and do a spatchcocked chicken in my MES 40. I've done them in the oven but wanted to see what the smoker would do with it. No brine, smoked with apple at 240° to 165° breast IT. Took 2 1/2hrs to reach the targeted temp and finished in a 450° oven for a bit to crisp up the skin. Topped the slices with a butter/raspberry/balsamic vinegar sauce that I whipped up for a pork tenderloin that I did last weekend. I also did some ABTs - experimenting without cream cheese as I found at Thanksgiving that it doesn't agree with some kin. Used sliced pepperjack and mozz for the filling, topped with bacon of course.
Verdict - the chicken was good, pretty moist both white and dark but I was surprised that the meat didn't have more smoke to it. Bottom line - personally, I like it hot and fast in the oven better than the 2 1/2hr smoked route. The smoke detector serves as a fine kitchen timer that way, lol.
The peppers were good too but, again, I prefer a cream cheese mixture for a filling. At Thanksgiving I did the cream cheese and filled some with cocktail weenies and others with pineapple chunks - mighty fine.
Anyway thought I'd share....