I picked up a small 4pound chicken the other day and the wife gave me the go ahead for a smoked bird. Ever since spatchcocking my first chicken a few months back, that's the only way I'll smoke an entire bird -- no more beer can chickens for me! This is the first shot I took. My wife isn't a fan of a rub on top of BBQ sauce so just rinsed and patted dry for this guy. Tried to maintain a temp of 350 for a crispy skin. You can see the skin is starting to crisp up here. Btw, love my igrill device Here's the final shot, slathered (read as ruined) with my wife's favorite BBQ sauce. Turned out excellent, IMO. Thanks for checking it out!