Chickens look great, Adam.
How did you like cooking on the hooks?
Would you have been able to cook 6 birds on the drum without hanging them?
Did you fabricate your own hooks or order some?
Bob, I never thought about using high temp cheese.
My method has always been to use triple the cheese.
This way, as long as less than 2/3 leaks out, you're still ahead in the cheese department.
The Naked Fatty I posted was just a Jimmy Dean sausage log that I roll in some bbq rub.
I smoke it and finish with bbq sauce.
I usually slice it and have it with my breakfast for the week.