A 5.5 lb bird with a simple rub of Canola Oil and Montreal Chicken Seasoning. I used Pecan pellets with this one. I kept it on 15 for the entire cook and lifted the lid 45 minutes into the cook as someone suggested in another forum. With the wind and falling temps, I closed the lid again and waited for it to finish cooking. Total time was 1.75hrs. I lifted the lid a few times fiddling around with the temp probes. I used two, the factory Char Broil one and the Maverick ET-732. I had a 20 degree difference in temps for the entire cook. I pullled it when the Maverick hit 162. I was very impressed with how this came out.