Finally got my Pitboss Savannah put together Friday night and that initial burn off and seasoning last night and fired it up today. Still can't believe all the space it has but decided to smoke 2 pork loins and a whole chicken that I decided to pull. Brined it for 4 hours, spatchcocked it, then patted it dry and rubbed some butter with rub in it on the bottom and under the skin on the breast. Took a little longer then I thought at 225 but jeez good stuff. Turned out super tender and juicy and awesome flavor from the smoke and homemade rub. Everyone was going back for seconds.