Got some chicken thighs and drums, and just rubbed them with Zatarains creole seasoning and ground rhyme. Fired one burner with a foil pack of 3 chunks of pecan and put the chicken on the other side.
Didn't have my maverick with me so it was pretty much guesswork, but chicken is pretty forgiving. Had a digital probe thermo that was fairly suspect, so I just did it the old fashioned way. Let it smoke for a couple hours then seared it to crisp the skin.
Had a couple nice helpers.
And used Disco's method of internal basting with red wine.
The view wasn't too bad either.
When all was said and done it wasn't bad at all. I took it to a bit higher of a temp than I normally would as my in-laws are of a certain age and prefer their chicken very well done.