Thank you everyone for the compliments!
Originally Posted by Downtown Smokeout
What kind of equipment are you working with?
Just a cheap offset...charbroil offset smoker. With the help of the forum and the internet, I did several recommended modifications before getting it dirty with Que. 1/4" steel baffle and tuning plates show to keep even heat across the pit. And angle aluminum screwed to all sides of the lid help to create a nice seal. It sure does run through charcoal though!
The second grill that I put the chicken on is a Masterbuilt 7 in 1 unit. Works well for the limited space at my apartment.