Cooking over a water pit here too - I just cooked the chicken too long and they were only breasts. I've got a full chicken adapter thingy but haven't tried it yet.

beercan? another good way is to split it underneath & remove the carcass, then lay it spread eagled on the grill
Spatch cocked http://homecooking.about.com/od/poultry/ss/how-to-spatchcock-chicken-step-by-step.htm

This is what she bought me with it :

http://www.macsbbq.com/accessories/product/proq-chicken-rack


Haven't used it yet though.

same kind of thing

Have been using a UDS for about 6 months , rain or shine or even in the snow.Built the UDS myself & adapted it to use http://www.biggreenegg.co.uk/shop/product/digi-q-remote-probe for unattended cooks.Maverick ET 732 is very reliable & makes cooking to internal finish temps pretty easy.
Tried a brisket a few weeks ago cooked really well , so tender but it was a rolled joint(about 12lbs) & had most of the fat removed so flavour was pretty disappointing.
Did a lump of topside , cooked low & slow @ 225f until  internal temp was 145f & then foiled it & cooked to internal temp was  185f.Let it rest in my cool box wrapped up for an hour , flavour was magnificent , tender & cut very well.
I am doing 2 racks of pork spare ribs & a boned leg of lamb today for a family barbie , i cook ribs @ 275f until internal is about 165f & then foil them with a little liquid in the foil . Have to guesstimate for how long , usually about 1/2 to 1 hour , test the ribs for doness with a tooth pick , when toothpick slide in with very little resistance they are done.Takes practice but now i have ribs how i like them , not quite fall off the bone tender but bones are completely clean when you pull the meat off with your teeth.Tried ribs & 225f many times but i prefer the taste of the slightly higher cook, they taste like ribs not pork if that makes any sense.Also cooking time is dramatically reduced , usually 2 1/2 hrs for a full rack.

I hate you 

Sounds good,
Have you tried wrapping some nice fat hotdog sausages in bacon & smoking them ?
They don't take long & the taste is fantastic.

Atomic buffalo turd sounds very appetizing 
The bacon weaving maybe beyond my pork manipulation prowess.

Atomic buffalo turd sounds very appetizing 
The bacon weaving maybe beyond my pork manipulation prowess.

I love hot foods, 1/2 of my guests do as well, so may make a few

My UDS , crappy picture from phone.Lid is stainless from an old barbeque that i modded.
http://keycomm.co.uk/orchids/UDS.jpg
It has 2 racks , if i use the lower 1 i have a 16" perforated pizza dish as a diffuser.
Also have a 16" x 1 1/2" deep aluminum dish i have filled with water but cannot tell
any difference to the food moisture level when i have used it.It does use more charcoal but
 is slightly easier to maintain temps.Anyway i like the idea of the fat hitting the coals & the
smoke flavouring the meat .