ALL I can say is, WOW, for the beer can chicken, it was delicious. Got a little dark in some area's (had the temp spike to 400 deg. for 20 mim. or so), but I put a foil tent on and it was just fine without any burnt or bitter taste, the Mrs. was ooing & aawing about it as well.
I guess the Cabbage came out as it's supposed to, but it is not one of my personal favorite way's to fix cabbage, but it was good to try just the same, and you can't beat the presentation qualities of either dish.
i've learned a couple of thing's during the cook:
1.) Try switching to chunk's for smoking & soak longer than 1 hr.. Tonight I used 2 cup's of hickory chip's soaked for 1.5 hrs., turned smoker burner on high til I saw smoke, then cut it down to low as recommended... 30 min. later no more wood or smoke. That lil' burner will flat eat up some chip's. Wasn't able to impart much of a smoke flavor during this cook.
2.) Keep playing with my new toy, the temp control doesn't appear to be difficult but a bit different than what I've been used to cooking on.
Oh yeah, I hit her w / the Goo Gone and washed it down with soapy water afterwards and it got rid of most all the smoke stain's on the exterior of the hood. I think my next Item to try is going to be the Jamacian Jerk pork shoulder... mmmm!
Sorry Bob I didn't get a pic., I don't have a digital camera, or scanner. I was meaning to take a regular pic though but don't know what happend, The only flash I saw was nakid chicken bones flashing out of my mouth