Hello, yesterday I decided that me and my dad should eat good on fathers day so I brined 4 Chickens (6lbs ea) in a brine of 1.5gal water, 1/2 cup kosher salt, 1 cup brown sugar, and about 2 tbl spoons of some KC BUTT Rub I picked up at Bass Pro Shops the other day in gallon ziplock bags overnight. When I woke up, I rinsed the birds, patted them down with some paper towels and applied some more of the KC Rub and preheated the MES40 to 275. I cooked until the meat probe read 170 which seemed to happen faster than I wanted, around 2 3/4 hrs. I kept the chickens in the smoker and turned the heat down to 200 because we were not ready to eat and also probed the other birds to double check the temp and all was well. Everyone loved the chicken and you know your job was done well when nobody uses bbq sauce. I'm very pleased with this smokers performance so far and look forward to trying a brisket soon. This is my 1st attempt at q-view so take it easy on me! Thanks!