Hi All,
Here was my first go with my kettle:
Preparation: spatchcocked rubbed with sea salt, evoo and dried rosemary right before placed on grill
Grill Setup: Slow n Sear with 40 hot KBB briquettes, one chunk apple wood
The smoking:
1) Total cook time was 2 hours 10 minutes (about 40 minutes longer than I wanted).
2) I had a hard time keeping the temperature at or above 325. Next time will start with 60 briquettes.
a) I had to add non-lit briquettes twice
3) Good learning experience with the slow n sear and the kettle
a) I kept a good log of the whole process so I can make adjustments (couldn't get the log to paste in here and retain its formatting)
The taste:
1) Chicken was nice and juicy.
2) Good amount of smoke flavor. One boy loved it and the other said it was a bit too much smoke. But, both went back for seconds and whole thing disappeared
Enjoy the rest of your weekend!