This was high heat smoking, more like baking with TBS. I lit the Kamado Kooker with Stubb's briquettes and one chunk of cherry. Put the heat deflector in place for indirect cooking, set up the maverick ET732, and started prepping the chicken. I seasoned the breasts with Jeff's naked rub and placed some harvarti cheese that I smoked on 3/5/13 on top, then layered some asparagus spears on top of the cheese, folded the breasts over and toothpicked, then sprinkled on a little more rub. Kamado Kooker is holding steady at 425° so on with the show. Stuffed chicken and a couple skewers of brussel sprouts seasoned with EVOO, kosher salt, and CBP. Thin Blue Smoke About 15 minutes in and we are getting close. Chicken is at 140° IT and I give the brussel sprouts a turn. Plated with a spring mix salad ... ... and some BEARVIEW! Thanks for looking everyone!