Trying caribbean jerk chicken for the first time. I am doing thighs and legs instead of a quartered chicken. I've done a bit of research, and I think the best way to do this in MES is with a rub/paste. This is a google result that seemed pretty good: One whole white onion, chopped Six green onions, chopped Two Jalapeno peppers, chopped One Scotch bonnet pepper(or Habanero), seeded Two teaspoons salt Two teaspoons chopped garlic One and one-half teaspoons allspice One teaspoon dried thyme One teaspoon dried oregano One teaspoon ground cumin One teaspoon black pepper One-half teaspoon nutmeg One-half teaspoon cinammon One-quarter teaspoon ground cloves 1/2 cup olive oil Add all ingredients to a blender and process until smooth. If the mixture is too thick, add just enough water to loosen it up. Rub the jerk seasoning all over the chicken, letting it marinate at least 4 hours, and better yet, overnight, before smoking it until tender. source http://www.smoker-cooking.com/smoked...k-chicken.html Then I plan on smoking in MES at 225 with apple. Please feel free to give me input regarding any aspect of smoking caribbean jerk chicken. Thanks! photos will follow. I plan on getting meat rubbed this evening.