My fourth cook with the char-griller. Cooked a ham, pork chops, hamburgers, and now boneless, skinless chicken thighs. First two cooks I oversmoked them. The burgers I didn't add any smoke for a baseline and tonight I cooked the thighs at 300 deg for about an hour then I threw in a small piece of apple wood into the hopper and cranked the temp to caramelize the sauce. Smoke flavor was just right. Still struggling to get good caramelizing on the sauce. Probably just need to let it go a little longer. Going to cook up two hams for Easter. Hoping I get the smoke dialed in this time.