I really think of myself as a pretty good cook, inside or outside. But I've been asked/nominated by my wife to cook for her office at work. It's something I've done before, and far as I know, everybody survived...
But this time it's at least 50 chicken thighs. I've never done that many thighs before. Usualy a dozen or so at a time on a large gas grill, with thighs on the top rack.
But to do this many I'm leaning towards using my trust Brinkmann smoker, with an offset firebox, and setting a water pan in there too so nothing dries out. I have sauce and dry rub n glaze that allway's goes over well.
But do you all have any ideas/suggestions?