Here they are almost done.
Here is my buddy blaming my wife for tossing the mesquite chips.
And here's the finished product.
Looks good to me... next time,put the Mesquite in a Pecan bag and put an X on each so YOU will know , then mark-out the Mesquite lettering and mark something like "mixed fruit or something .
The chicken wasn't bad. Wasn't great either. As I had suspected, the small amount of smoke from the charcoal (Kingsford blue) did in fact "season" the meat. there was a bit of a salty flavor. However, I had a bit of a hard time keeping the temp in check to had to choke down the vents at one point. You can see the result in the first pic, there was a bit of a "dirty smoke" coating on the pieces.
I did cheat too, after tasting the chicken I decided it would benefit from a bit of sauce, so it got a coating of my mustard sauce and went back on the grate to let it set. The last pic of the chicken on the plate was after I'd sauced it.
Overall I'd say in a pinch that only smoke and no other seasonings would work, but it wouldn't be my preference. With additional smoke wood it would probably be a lot better.
And I need to let my wife off the hook. She very gently reminded me that I had gotten a bee in my bonnet over the winter to clean out the HUGE cupboard that use to store all those things that don't really have any other place to go. In the process I'd mentioned that we don't use mesquite very much and the bag was just taking up space, so it was ME who tossed them in the trash. DOH!!