Just put a spatchcock 5 lb. chicken in my new MES 30. After reading a lot of reviews on wood preference and cook time, I felt confident on trying it out for dinner. I sprayed it down with PAM and generously sprinkled a spicy dry rub I concocted. I used peach wood since I don't hear too much about it on these threads. Sprayed with apple juice every hour at 275• After 2 hrs internal temp was at 170 so I removed and let rest for 20 min. The chicken came out moist and very good but not that much of a smoky taste. I can't complain on the outcome but I think next time I will try either a lower cook temp or different wood or mixing with stronger profile wood. Any suggestions anyone?