Hi all, Well, I broke in my new Sam’s MES this weekend and would have to rate it as a successful first attempt. I spatchcocked a 5lb chicken and brined it overnight in my Martini poultry brine. Rinsed and dried the bird and let the skin dry out for two hours in the fridge. Brought the MES up to 260 and popped her in on the second shelf so I could watch the magic through the window. I smoked the bird for just about three hours using a mixture of soaked alder, maple and hickory chips. Out of curiosity about the accuracy of the built-in meat probe, I inserted it on one side and a second probe from a Pyrex thermometer I have on the other side. It was good to see that the built-in meat probe was pretty accurate, differing only about 2 to 5 degrees. The warmer the chicken became, the greater the difference between the two thermometers. I fed the smoker a handful of chips every 30 to 40 minutes over the three hours. The smoke was indeed “thin and blue” which made me very happy. The skin got pretty dark early, raising some concern, but it never got too dark. I pulled the bird when the temps read 171/176 (Pyrex/MES) and rested it under foil for 5 minutes. At first I was concerned that it wasn’t cooked through because the legs would not move easily. However the juices were running clear so I carved the bird. It turns out that the skin tightens up in such a way on a spatchcocked chicken that the legs are held in place pretty tightly. As soon as I cut the skin there, the leg moved very freely – confirming that it was done. The payoff was sweet. My wife just raved, and I humbly had to allow that it was the best darn chicken I’d ever had. Success! Thanks to all (and specifically RSands) for the help and encouragement. Paul Qview legend: 1) Spatchcocked bird 2) Into the brine for an overnight stay 3) About to come out of the MES; both temp probes in place 4) The finished bird in all her glory!