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So, I took all the advice; filed up the smoker box and slowly brought the KJ up to heat.  With the deflectors in, I was able to stabilize at around 380 after about 45 minutes.  It was holding, but then started to drop and I then had to do a lot of adjusting, but I think I know my issue,: i didn't build the fire right.  I need to break up the bigger lumps so the fire-box is really full with no real gaps in the charcoal. But even with that, I was able to get a great result.  Brined this one in salt/sugar/garlic and spices, rubbed some compound butter/garlic/mustard under the skin of the breasts.  (Yes, that beer in the picture is spotted cow.  I live in DC now, but spent all my summers growing up in Wisconsin -my mom's side is all cheeseheads - and I am W-Madison Grad, drove some cases home on a recent trip back from the midwest).  More to come. 

Chicken.JPG

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