Was having a great weekend. I cooked delicious hamburgers, tried another pizza which was pretty good, and cooked bacon for bfast that turned out flat and perfectly brown and crisp. But then came Sunday. I was going to cook my first whole chicken. I marinated it for 7 hours, was putting it on a beer can holder, had plenty of lump, had the temp at 300. After an hour and a half, it just wasn't getting to the temp. It read about ten degrees less, around 150. Could not figure it out. So took it in the house to finish it in the oven. Got it to about 180, but when I carved into it, still pink areas. I was so sad because it was in random places. It was frustrating. I had a beautiful glaze I put on it when it seemed to be nearing the temp. Would love to hear your thoughts or ideas on what went wrong. Thanks all.