Alright so the title pretty much says it all. Here's some pics before cooking: Chix was marinated overnight in olive oil and a few other things, then rubbed and let that sit for a few hours while I made the beans and got the fire goin. Smoked on hickory/apple and spritzed generously with apple cider + a little cider vinegar and worchesire sauce. Then they were sauced and sizzled on the firebox grill. The corn I did not presoak. Just brushed with EVOO and garlic, sprinkled with salt and pepper, and then brushed on Tabasco Chipotle sauce. And the beans are dutch's famous baked beans, with a few modifications. I basically doubled the amount of pineapple and peppers, and omitted the jalapeno or ground mustard (already ground mustard in the rub, which was also added to the beans)....plus bbq sauce. The results: Chix came out pretty good. There was some question as to whether or not some of it was cooked all the way through (does chicken get a smoke ring?), but it seemed ok for the most part...and I'm still alive, haha. Skin was pretty tough on some of them, not sure how to remedy this, saw a bunch of posts discussing the same issue. Beans were of course excellent. Coulda had more smoke flavor though. And the corn, as you can see, got a little burned. I was impatient and the chicken was already done and the corn was taking forever, so I thought I'd just direct grill it really quick in the firebox. Ok so that one piece I left on a little too long. The rest turned out great and that chipotle sauce adds a nice kick to it without it being too hot. So that's all from this week. Next weekend, I think it's time to do some more fatties.