Long time between smokes but I was able to do some,Chicken Thighs with Chinese 5 spice Plum sauce and my Chicken Rub. Brined over night dried then a few hours in the fridge to dry.Set the MES to 240 LOL that is a joke 290* is what my Polder read.Cooked to an IT of 175* they were a little less then what I like wife agreed.
Needed a side to go with them so Mac & Cheese
Plated with some Corn on the Cob
Thanks for looking