Cooked halves last weekend and leg quarters today, but have not taken a picture yet! The halves I cooked as usual...225°-250° to an internal temp of 170°. They came out very well...maybe due to the brining? First time I had ever done that. At any rate, they were excellent.Did leg quarters today. Brined them also for about 6 hrs. Placed in the FEC100 on smoke for about 1/2 hr., then bumped to 325° & went in the house. Got distracted by my darling wife
and when I got back out to check on them, they were done done. Internal temp on one rack was 188° and the second rack was 195°! I figured they were toast, but they were fine. Maybe better than last week. Skin was actually almost crisp and the meat was falling off the bone. I am guessing that if I had been doing halves today that the breast meat would have been a little dry at those internal temps...but the leg quarters were not hurt a bit.Loving it. Is it possible to screw things up on this cooker? I have used it three times now and am very impressed. Will do a couple of butts and a rack of spares tomorrow.