To be a bit more specific, I have the two cookers, planning on doing briskets in one and butts in the other. When they are close to done or holding in the cooler, I can put ribs in with or where the briskets were and hoping chicken can go in behind the butts.
Trying to work out a timetable, approximately how long will the thighs take.
Is Pit Pirates "grill" then hold a good way to get quality skin texture, I had initially thought more of going the other way smoking til done then putting them in a hot spot to crisp up the skin and apply glaze at the last. Like I said I don't cook or eat much chicken (love fried chicken) so I'm really starting from the ground up on this.