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The holders worked great...clean up was a breeze...the meat was amazing but couldn't get the skin to crisp...had temps around 225 - 300 whike cooking...it was easy to hold the 225 but keeping it at 300 was a chore...I read here that it has to be higher to get the crispy skin...
I do all my chicken 285-300 and have had great results on getting the smoke in, juicy meat, and crisp skin. Plus it doesn't take as long. Low and slow definitely has its place but on yardbird I recommend turning up the heat a bit.