Addendum....Something I have learned from using the Stubby Drumpit...
I use a Disc Harrow blade covered in Aluminum foil as a Heat Shield since the Charcoal is so much closer to the cooking grate than with my Taller Drumpit, and I have found that turning the Chickens 45 degrees every 30 minutes helps to cook the chickens evenly. Also, I start the cooking at 250* and let the Drumpit slowly increase Temp to 325* over the Three hours it takes to finish the Chickens. At the Three Hour Mark the Chickens were 170* in the Breast and 180* in the Thigh, the Brining aided in keeping the Meat Moist and Juicy.
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