In case you don't know what they are they are like fillet mignon with chicken instead of steak
this is how you make them https://www.youtube.com/watch?v=njA1BmlR_P8
I put them on the smoker (masterchef charcoal) for a few hours and they were moist and yummy. Didn't get pics as we were eating later than expected, they take a little longer because they are rolled up instead of spread out. I used lump charcoal which stayed at 225 the whole time using the minion method (1/2 chimney to start and no bowl cut out of the charcoal pan).
I glazed them with honey garlic bullseye bbq sauce and had hickory chips in the coals. will definitely make them again (and get pics next time)