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It changes the pH on the skin. Helps it dry out more. I should have been more aggressive in wiping it off before seasoning the chicken prior to cooking.

And excellent choice of tiles, the terra blue squares cook way better than any of the other ones

I wish I got the stainless top on my side tables, like you i liked the look so i just went with the standard. As far as a second basket it really isn't much trouble to get the reducer in and out, i wouldn't bother. I have the rotisserie and I use the rotisserie basket and reducers much more often than the spit. It is great for things like Porchetta. And I don't have a cold smoker, i have tried the smoke pot method and i'm fine with just adding wood chunks directly into my lump basket.

One is usually enough for science lol

@tony b I’ve never heard of rubbing baking soda on the chicken. Does it normally work well? Then you just rub it off with a paper towel before cooking? glad to hear you’re back in business soon