Nothing like a little smoked chicky quarters to make a good dinner.
Rubbed chicken going down in the WSM with some mesquite smoke:
Top rack got a mix of cauliflower and broccoli with some Tony Chacharos Creole Seasoning and chicken broth in the pan as well. Lightly foiled the pan crimping two sides and leaving the other two uncrimped and slightly raised to allow smoke in:
Chicken about 2 hrs. in... gonna give it a quick brush of sauce and let it ride for another hour:
Finished chicken.... mmmmmmm..... smells goooood!
Plated up with some galic and mushroom cous-cous, a little cheese sauce for the veg., and some yard bird!
Thanks for looking!