Page 136 - Barbecue Chicken Made Easy

the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Don't overdo it.
4| Stick the landing. Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones.
On a grill, when all parts hit about 150°F, put them skin down on the hot side. When they reach 160°F, paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce). Show them the direct heat for a few minutes, not too much, hit them with a second coat of sauce, and serve. On a smoker, when the parts hit 155°F, paint and let them come up to 160°F, then paint again.
5| Serve. Plate and serve immediately along with extra sauce for dipping.