My wife brined a chickadee for dinner. I rinsed it off, patted it dry, rubbed it down with Kewpie (Japanese Mayo) and put some rub on it. I also pulled the skin back and rubbed the meat inside the skin. I put it in the smoker cabinet of the Lockhart for about an hour and then gradually rose the temp to 225. After it got to about 110 degrees internal, I put it down in the grill area at 400 until done.
Terrible pictures but a tasty, juicy chicken. I had forgotten that I had made ACV slaw so you see it added after I was already in feed mode, lol
My wife roasted some veggies as well and cut up some fresh okra to fry (fresh is so much better to me than frozen pre breaded okra).