I saw it on the news today too.
I already had plans to do my second smoke today anyway so I'm celebrating with a beer.
Cut up two whole chickens, a first for me. 99 cents a pound vs $1.99 for the pre cut chicken.
Anyway, I brined it for 4 hours, then tossed it in olive oil and chicken rub.
Just threw some sausages on the rack above the chicken.
In about 20 minutes I'll be throwing some mushrooms stuffed with cream cheese, asiago and cheddar, bacon and crab.
The whole thing should be done right around 6 PM.
As I mentioned above, this is my second smoke. I am still having issues controlling temp, I am alway 40 or 50 degrees over my target. My first time, I hit 565 degrees before I got the fire under control and could put the meat on!
This time I haven't cracked 340. Currently 280.
I'm learning but, it's a learning curve...