Still had some of the wings left from our last cook out and thought I would try smoking them. Not quite enough of them for two, so found some legs on sale at WD and thought I would try my new smoking rack out. Used Memphis Rub on the chicken. Average smoker temp was 225º. At around 160 to 165º internal, I was gonna pull them and transfer to a hot grill. Charcoal or gasser will work. Used a mixture of oak and hickory. Almost 2 1/2 hours I removed the legs first. Nice color. And added the wings to the tray. Wife wants her chicken DONE. So off to the hot grill. Took the ABT's off the grill and threw on the chicken. After 20 minutes on the grill, off they come. Nice and crispy. Dinners on. Fresh garden salad (still have tomatoes growing) yellow corn and chicken. Now where's my beer.