Well yes, I can do that ....... smoker got the night off. So I fired up my baby! You have no idea how much food, in small quanties, has been burnt to delicious perfection on my baby! I know she's been feeling neglected. She's my answer to the mini Webers. No, it only does two chickens, maybe two spares if I am lucky. But..... if I want more I can break out a bigger pit. I lub and understand my baby! That's my baby, that's the levee, that's the deck (or whats left, we had to remove some for the elevator). Never a more true pit has been built. I long ago refined the art of cooking smaller portions. Instead of having one for later which always seemed to get eaten later that night, I just cooked less and I got to cook again sooner! Split a whole bird, grabbed a couple a links of homemade Cajun smoked "HOT" sausage, let the pellicle form. a chimney is lit, when right into the pit, clean the grate with a wire brush, rub the chicken with salt and pepper throw that sucker on. My basting sauce is butter, oil, vinegar, salt and pepper. 10 mins. flip, 10 mins. flip, 15/15/15 basting and flipping. Threw in a few pecan shells, just cause I could! I always use the good china, I deserve it! Dark meat for Pop (That's a supper plate for a 90 year old man!). Added some cut up some tomatoes & onions for a salad, Boy Scout Beans, some Sams Brussels Sprouts. I figured it was Monday and would be a slow night! Start to finish about an hour and a half. Not counting dessert. Dessert you ask? Lemon Meringue some of those fresh squeezed lemons from last year. Although I would have rather had a piece of Africameats new bread pudding! Now that looks good! http://www.smokingmeatforums.com/t/...lada-pudding-with-foamheart-help#post_1158843 Thanks for looking in.