They had whole chickens on sale today for 2 for the price of one. So, got two of them for $8.60. Not bad.
Brined them for about 4 hours then rubbed one with Plowboys bovine bold and the other with Smokin' Guns hot.
Put one on the Large egg at 300 with cherry smoke and Wicked Good Lump and the other on the Hasty-Bake at 350 (preferred temp for the HB)with Kingsford Blue. Here they are cooking.
Very interesting that the Egg chicken was done about 10 minutes before the HB despite being 50 degrees below the HB's grate temp. I am sure it is the dome and the insulation...
Here are the final products. They were both really good. Moist and juicy with some nice skin. The Egg, however gave a really nice subtle smoky flavor lacking in the HB despite putting a couple little pieces of cherry in the KB.
They were both really good and hard for me to declare a victor... however, the subtle smoke flavor delivered on the egg won it for me!! Egg wins!!