I made this again last night, although there were a few things done differently than I did the first time;
My wife brought home chicken from the store - boneless, skinless breasts and thighs, not what I would have chosen for this recipe, but I figured I'd give it a go anyway.
I had used the last of my briquettes smoking some chicken wings on the WSM, so all Ihad left was lump. I had previously only used lump on the kettle for very high temp, direct cooks, such as steaks.
I believe the last time I made this the recipe had not been edited to omit the oil from the marinade, so that was different this time around as well.
Marinated all of the pieces together with one batch of the sauce in a gallon zip-loc bag for about 4-5 hours.
I filled a chimney with lump, and when it was going strong I poured the coals onto the charcoal grate, put on a small chunk of apple wood, then immediately placed the cooking grate and the chicken on. The bottom vents were only slightly open, and the lid vent open all the way.
About every five minutes I'd remove the lid, turn the bird, and sprinkle on a healthy "shake" of the basting sauce. After two or three repetitions I noticed that the temp wasn't as hot as I'd expect so I opened the bottom vents all the way.
My experience with lump has been that unless you have a pretty hefty pile, it won't burn for a real long time (since most of my life I have been using briquettes I guess that makes sense). The chicken was on for just about 40 minutes in total. As time went on I was getting less and less heat from the coals, but it worked out just about perfect.
Results - the chicken came out with nice sear marks, good coloring and taste from the marinating and basting, and was cooked through, but still tender.
Personally I still like having the crispy skin with this, but for those of you that may want to know how well it will work with skinless, from my point of view, quite well.
The family loved it too!
