The Weber Char Q performed well on the chicken thighs.
A half a chimney of Weber briquettes with top and bottom vents wide open produced temps of 325-350.
Since I normally cook chicken thighs offset the coals around 450F I figure a full chimney would have yielded higher pit temps.
A couple of days ago I slow cooked a small pork shoulder on the Weber Char-Q and it held temps under 300F for the entire cook with barely any vent adjustments using the snake method. Here’s a link to that cook.
I really like this grill.