Chicken Thighs, S&P first then Curry on skin side only. Grill skin down over high direct heat until skin starts to crisp. Move to cool zone skin up for 15-20 minutes. Watched a neighbor of mine do it this way. Amazing.... BTW, add a small chunk of Oak after you move them to the offset cool zone.
UDS, Jumbo Joe 2013, 26" Weber, SS Blue Performer, WGA Charcoal, Q100 & Wife Model#1962