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After waiting impatiently our Komodo is within 20 miles of our house. I will be traveling during the week so we won't take delivery until Friday of this week. One final cook on the Weber tonight was chicken, corn, and bread. All locally sourced but the bread. Chicken was left in the fridge uncovered for 24 hours (per. Naked Whiz - will try this again) and then seasoned both over and under the skin with Dizzy Pig Raisin the Steaks and a coat of olive oil. Cooked over indirect heat with Royal Oak lump and a combo of Fruita Wood apple and pecan. Overall was good. Chicken skin was more rubbery than I would like but I had trouble with temps and most of the cook was around 350 so at a higher temp I believe will cure the skin issue. Little too much spice as well so next time might season underneath the skin and let the lump/wood take care of the skin. Looking forward to receiving the Komodo - more pics to come this weekend. Thinking of a pork butt for our first cook using the Chris Lilly's recipe - can't wait!