This is my third cook. I have a large BGE. I started at 10:30 am enough lump to come to the top of the fire box. Lit and one hour later put a storebought uncooked pizza
450 steady. No problems. Let fire die down to about 250, and cruise until needed later in the afternoon. At 2:30 added a little lump.
At 3:00 and 350 degrees did two batches of 20 wings
temp pretty steady. Daisy 1/4 open and bottom vent about 2 inches open.(Husband says they are the best wings ever)
4:30 The main course
a total of 5 spachcocked chickens.Goal 350 degrees 40-60 min per batch of chickens. I made no adjustments since the wings and whole chickens were to cook at the same temp. I started with 3 chickens, feet to the center. The grill never came back up to temp. The Chickens had been on the counter for about 90 minutes so they were not refigerator cold.
The grill stayed 250-300 while I cooked the chickens very slowly. Eventually both the daisy and the bottom vent were completely open. I stuck a coathanger up the holes of the fire box (i want an wiggler thingy) several times. I even took the first three chickens off the grill picked up the grate and moved the coals closer together and then reassembled the whole thing.
Flavors were great but with 30 people for dinner I really didn't need a slow cook.
I look forward to your critique.