So Bill,
Does beer freeze at that temp?
Sunday (15 degrees wind chill factor 7 degrees), I brined two whole chickens and the water froze in both pots. I think the salt content kept it from freezing solid. By 6pm, I fired up my OTS with a chimney 1/2 Kingsford and 1/2 Lump. It did the job barely. Took about an hour and most of the coals had gone to ash and not much heat. Since I'm too cheap (so far) to invest in two Weber chicken stands, I have to do them one at a time. So, I reloaded with two chimnies of charcoal for the second bird. It was doing mighty fine for a while. Unfortunately, the Packers game was too close and I lost attention in my bird. I pulled it at 208 degrees and the charcoal could have easily have done another bird.
So, what I learned is (as Bruce has said many times), learn my equipment. In this case, I learned that 1.5 chimneys would have been good and pay more attention, like every other first down I should check my chicken temps. I'll invest in an extra chicken holder AND a wireless thermometer so I can stay warm while my chicken cooks. The brining helps some, but not with a temp that high. I took pics, but with no card in my camera, I didn't realize i left it at work until I tried to preview. If anyone knows how to get a Rebel XTi to warn me BEFORE I take pics that my card is out, I'd really appreciate it. Otherwise, I'll read the owners manual. So sorry the worst chicken of my life and no pics. Amy said she smelled it from upstairs (and it was only in the house for a few minutes).
As for the FF Contest, we STILL have snow on the ground. It is more like ice at this point since it keeps refreezing every night.