Did some ribs today in 90ish degrees today. Just runs a little hotter. Had mine going at 240-245 today. With mine I had to get the needle valve because I wasn't able to get down to 225 on normal days. I also have the cast iron pan on bolts above the burner. Chunks work perfect for...
Tried a whole chicken last weekend. Not sure if I kept in in long enough. Thought skin would have been crispier. At least it was real juicy thanks to overnight brine.
Should I put anything inside the chicken? I pulled out the liver and gizzard pouch.
I think you season it to get out all the factory residue and smells. When I seasoned my smoker I just sprayed some Pam on the inside walls and did a test smoke to see how my temps were. Hope this helps.