I set up the @WeberGrills kettle with the two charcoal baskets placed directly in the center of the bowl and loaded it up with 2/3 a chimney of red hot charcoal.
For the preparation of the chicken thighs I patted them down with a paper towel to remove any moisture or water (this helps to crisp the skin) . Then lightly brushed them with evoo.
After coating with the evoo six of the thighs got Paul Prudhomme dry rub and four got a sprinkling of coarse salt.
The exercise was to figure out how to get the best juicy inside/crispy skin chicken.
The chicken was arranged in the outside perimeter of the bowl indirect of the charcoal baskets which were placed in the middle. One chunk of mesquite wood was placed in the center over the coals for smoke. Top and bottom vents left wide open throughout the cook.
I used the Maverick 732 to monitor internal temps and once they hit 165 degrees I mopped 4 of the Prudhomme rubbed thighs and 4 of the salt rubbed with Sweet Baby Rays Sweet Chili Wing Sauce and Glaze. Two of the Prudhomme rubbed thighs were left unmpopped throughout the cook.
After mopping the wings, the cover was placed back on and left on for about five minutes to set the glaze. Internal temp 175 and pull the chicken off.
So the findings on the Sweet Baby Rays are a ten out of ten. The flavors are perfect. So damn good.
As for the results with mopping during the cook-
They were very very good but the ones that were left unmopped were more crispy skinned when eating.
So for the future I will prepare them this way:
Pat dry>light coat of EVOO>rub with Prudhomme Rub>cook indirectly with charcoal placed in center charcoal baskets and chicken outside perimeter>pull the chicken at 175 degrees internal temp>serve with sauce on the side.
Oh, and by the way it’s lobsterman “Johnny Action” Approved!