Decided on some smoked chicken quarters at the last minute after being inspired by another post I read this morning by WaterinHoleBrew.
Had to get the bed of coals going, so I loaded her up with red oak.
Didn't have any homemade rub made up, so I settled for some McCormick's Grill Mates Chicken Dry Rub.
Got the temp up to keep the skin from getting rubbery. Meat probe is hanging off the side of the smoker right now until the meat is closer to done.
Only took about 1 1/2 hours to get the IT of 10 quarters to 175.
Homegrown butter beans from the garden out back (last year's).
The wife's deviled eggs (my sister has her make a platter-full that she can take home with her every time she comes to visit from Savannah).
You would never eat mashed potatoes the same way again if you had some of ol' uncle Doug's BBQ sauce.
Ended up dousing the chicken with the sauce (if it's on the table, you can't resist it).
I could get used to these warm sunny Sunday smoker days.