I finally did my chicken spiedies last night and got rave reviews. I used my packaged State Fair Spiedie Sauce and marinated about 1 1/2 pounds of cut up chicken for 24 hours. I then skewered the pieces onto 8" wooden skewers (7 in all). I set my mini up with a single firebrick and got the temperature to 300 before putting the chicken resting on an 8" piepan on top of the brick. I let it cook for about 30 minutes with the temperature ranging between 300-325. I then served them on sliced french rolls lathered with horseradish sauce and my youngest son wound up eating three of them. We did decide that two skewers of meat in each roll would be preferable (too high of a bread to meat ratio with only one skewer). All the family suggested that this is a keeper. [p]What were other results?