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Well, I did get that reprieve in the weather (high was in the 40s today and no precipitation - woo, hoo!), so fired up the KK to roast a whole chicken - one of my all time favorites! Injected with Butcher BBQ Bird Booster w/Herbs, interior dusted with Plowboy's Yardbird, and the exterior was rubbed with smoked herb salt, fresh ground pepper, and some powdered garlic. Rested overnight in the fridge to tighten up the skin. On the KK for 2 hours @ 250F, indirect on the top rack, with hickory and peach woods. Finished the last 45 minutes ramped up to 400F. This was an experiment with doing chicken "Low & Slow." I usually cook birds at 350F for an hour, then 15-20 minutes at 400 - 425F. Have to say that I'm loving it! Bird has good crispy skin (like parchment paper) and was a tad juicier than my normal method (which is still damned juicy!) But, the crazy thing was - I had a smoke ring on the dark meat. Never before with a chicken. And now for the food porn - Money shots for Dennis. Supper's Ready!

You guys are too helpful. I thought it would take a long long time to make this decision, guess I was wrong. After I pull the trigger I have to start unloading BBQ's and one ChEgg (Chinese knock off large egg) to make some room, since they wont get any use.