Inspired by Gary's excellent thread:`http://www.smokingmeatforums.com/t/169842/chicken-leg-quarters-on-the-old-ecb I decided to give it a try. Brined in Chef JimmyJ's poultry brine and rubbed with his Chix Bubba Q Rub: http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys. Yes, I used two of his recipes, he's a chef, I'm not. Got this on sale @ WalMart. A big handful of chips wrapped in foil with a few holes poked in it. Rubbed and ready. Strategically placed on the top grate. The old ECB doing what she does best. The cherry is making some good clean smoke. About 1.5 hours later... Time to crisp the skin on the gas grill. Looks good! About 10 minutes on the gas grill and it should be ready. The view from the back patio. Home-grown butter beans, green beans, some home-made chicken and dumplings and ol' Uncle Doug's finishing sauce (Did I post that recipe?). It was a beautiful, sunny and 73-degree day in south Georgia. I wish you all could have been here!