Yard and Airfoils. Good report on the new rotisserie: I did a chicken and made a turmeric rub for under and on the skin, and stuffed the cavity with lemons and lots of garlic. I added hunks of apple wood to the charcoal as the cooking progressed and sprayed with apple juice when ever it looked dry. The chamber settled at about 400 degrees, and it took an hour and 10 minutes to reach 175 on the inside. My wife pronounced it the best chicken she has ever had. This is good. You could really taste the apple smoke.
Looks great ThrRoff! I'd agree with your wife, rotisserie is king in my backyard with BCC placing 2nd but BCC always has that presentation appeal. But man, you just can't beat having those juices roll around like that throughout the entire cook.
I saw elsewhere that you used your kettle to smoke in. Applause to you. Most people don't realize how deft the kettle is at smoking. I turned out many a quality product in mine before I got my bullet and still smoke in my kettle sometimes, it's just harder to crawl into it now.