kamado smoked chicken

My most recent trial of the new cooker was smoking a chicken + a pork loin. This time indirect smoking @ 270F once again with hardwood lump charcoal and Jack Daniel's chips. About 45 minutes for the pork loin which I took off at 150F planning to warm it up in the microwave for a later dinner.
Just under 1 hour 15 minutes for the chicken which was 4.5 # & finished at 175F. That was exceptionally delicious. Very moist and tender and well smoked. With an electric starter and a perforated 2 # coffee can chimney to start the charcoal in, it took about 30 minutes to be ready to put the chips on and start smoking.

New kamado cooker

I got this new cooker just after the beginning of January but it has been too cold to check it out until now. It is a Char-Griller Kamado Kooker that I bought @ Gander Mountain. For St. Patrick's Day, I smoked indirectly 2 ~4 # corned beef briskets with hardwood lump charcoal and Jack Daniel's smoking chips. The cooker temperature was pretty easily kept @  250 F with the draft controls. It took about 1 hour 25 minutes to get the meat to an internal temperature of 145 F in the thickest part of the meat monitored with a Grill Zone (SBQ-2628-CU) Wireless MEAT THERMOMETER that I bought on eBay. The woven steel wire for this was led out through the vent on the top. The meat was moist and delicious. Next time though I might go up to 150F and add a second helping of soaked chips. More pictures:

ready to cook

chips on

brisket on

smoking with the thermometer wire coming out

done

The kamado seems to work pretty well for a newbie.