Originally Posted by jason
Sorry about the bad copy and paste job, but one thing baffled me about this recipe. He tells you to use wood but then puts the thighs in a dish and cover with foil. Doesn't that defeat the purpose of using the smoke?
Probably because they go back in the cooker to finish. Wonder if it would work for 1/2 chickens.
I saw the book at Barnes & Noble last night, but I need to find a cheaper copy.