Bruce Bissonnette
TVWBB Guru
Don't know if I'm in the right place, but here goes. Fired up the Weber 22 1/2 for indirect cooking, lit a chimney full and added two small chunks of cherry wood to each side. Kept bottom vents barely open top vent wide open. Had prepped the bone-in thighs with Montreal Chicken Seasoning 3 hours prior. Put them on indirect until internal temp hit 160, turning once, then I placed them in an aluminum pan and poured BBQ sauce over and cooked until internal temp hit 170, then I glazed them directly over the coals until they hit 180. Boy they were great, tender and had a nice cherry smoke flavor to them. Be careful not to burn the sauce, one came REALLY close, but that skin tasted great. (Stogie, sound familiar?)