Originally Posted by Hodgepodge
Looks great! How long did you have them on the grill?
I only smoked them for 1.5 hours using a water tray underneath. Sometimes I use a flat piece of foil instead of the water.
What that does is cooks it in about 45 minutes with skin that is as crispy as potato chips. I know this isn't a long smoking process but I can still get the great taste of whatever wood that I'm using. I just use a little bit more than TBS.
I like the foil method best because if my wife has chicken thawed, I can start a chimney, soak some chips, prep the chicken and be eating in just over an hour and a half. The water tray adds time but makes it jucier. I have to slide the chicken over direct coals for the last 5 minutes or so to get the cracklin' crispy skin that we like.
Thanks for looking, I have to go check the cheese. (Thread to follow later today). I'm also doing 4 types of almonds after the cheese comes out in ~3 more hours.