Awesome looking chicken. I can't wait to see how the brisket turns out!
Where did you clip your pit probe inside the cooker?
Do you feel you have a large or small temp variation between the bottom and top racks?
Did you leave the damper on the top full open and just control the draft with the ball valve or did you close the damper down as well?
How long does it take to recover after you open the door. I like to spritz my ribs and I'm concerned about losing a lot of heat every time I spritz.
Sorry for all the geeky questions. Your cooker looks awesome. I just want to make sure its the right one for me before I make the final decision.