my wife said that the ribs last night and the steaks were measureably better than she had ever had before while the chicken was good but similar to other chickens she has had before.[p]I'm sure I've done something wrong. First of all, I had the butcher spatchcock the chicken and it was a sorry looking critter after he had finished, with the legs barely attached to the body by a piece of fat. I'll be doing it myself from here on out. It was about a five pound chicken(couldn't find any smaller ones) and it took about 2 and a half hours cooked indirect with firebricks and a drip pan. I'll do it direct next time with an elevated 2nd grid.[p]I also am still learning how to control the temperature and it varied from 410 degrees for a short period of time down to 350 degrees, but mainly the temp. was around 375.[p]I also turned it once and I don't think I'll do that again. I'm feeling pretty comfortable but I've still got a lot to learn. Now that that is all said, I still enjoyed it but I know it could be much better.