Picked up about 8 lbs of Boneless/Skinless thighs and put them on the OTG using Stubbs with Pear wood for smoke. Here is the progression:
Dusted with Famous Dave's Rib Rub, EVOO, and Kosher Salt
On the Kettle with our homemade hover grill in place for capacity
Cooked at 250* for 1hr 45min and they are off, spritzed with AJ/Apple Cider Vinegar every 45 min
Summer Squash / Zucc's / Onions done on our 1950's Sears (Coleman) white gas stove
Plated up and ready to eat! Drizzle of Alabama Sauce and SBR/Apple Cider Vinegar mix BBQ Sauce.
Boy were they good. Wife had great things to say about the "Weber Collection" on the deck! Lots left for lunches/dinners/snacks!!