So I lent out my GOSM to an employee of mine, and he brought it back on Friday. Since I had to work the next day, we decided to plan a little lunch for the three of us who were working. I spatched and brined 3 birds overnight, then dried them and rubbed them with some S&P, Garlic powder, dried rosemary, and EVOO. Put the same ingredients on the taters, and sealed them up in foil. Smoked them @ about 275, and an hour and a half later lunch was served. They turned out grat, and something I will definitely do again. rubbed and ready Taters On to the GOSM Ready!!!! Thanks for checking out my QVIEW.