Welcome and congrats on the PBC. I agree chicken is superb. My first cook was a rack of ribs cut in half each on hook, and a chicken. I started the ribs planning 3 hours and then an hour or so later hung the chicken in there. Piece of cake. My PBC stayed rock solid at 290.
I bought the PBC for my florida house cause I needed a cost effective way to make "smoked" ribs and chicken for company. The food is not really smoked. Like a hybrid taste between smoked and grilled. But better than either. I miss having the PBC here in Pennsylvania!
Post your results!
