Being the boiler man and all, I thought it was only appropriate to cook Christmas dinner in the EKO firebox.  I have cooked many chickens and turkeys in 3×3x3 ft holes that we filled with coals by burning lots of wood then wrapping the birds with several layers of foil.  I figured that near the end of the burning cycle, an EKO boiler, would have similar properties.

Ingredients:
-6 lb chicken
-Some salt and pepper
-Rotisserie chicken seasoning
-Olive oil
-One happy sous chef

Instructions:
1.  Spread olive oil on the chicken and sprinkle your seasonings on.
2.  Stuff the chicken with ice cubes to make the meat very moist.
3.  Wrap the chicken in seven layers of aluminum foil
4.  Wrap your chicken with wire and leave a long enough piece extending from the bird to act as a handle.  This will help you to take the chicken out of the fire box.
5.  Wait until the fire is at the end of its cycle and there are just a few inches of red hot coals left.
6.  Put the chicken in the coals and let it sit until it’s done.  I cooked mine for an hour and a half.  If you open your bird and it isn’t done, throw it back in for a while longer.
7.  Set the boiler temperature so the fans won’t continue to blow on the fire.

Note: After an hour I peeked in and the coals looked a bit black, so I flipped the chicken and turned the fans back to normal so the fans would run again.  After another half and hour I went and pulled the chicken from the fire box.