« Reply #-1 on: August 19, 2014, 10:44:24 AM »
Wings and thighs were smoked for ~45 minutes then into a pan with butter at 350 until IT reached 165, about 30-40 minutes. Then sauced with Famous Dave's Sweet & Zesty that I thinned a little with apple juice (3 to 1 ratio) and kicked up some with several dashes of Frank's Red Hot Original. After the saucing brought the grill up to high (450F) and let them ride for about 10 minutes to camerlize the sauce.
Corn on the cob was cleaned and then wrapped in foil with the husk around the corn with lots of butter spread on them before wrapping. They were placed in the grill after the smoking was done and stayed there through the rest of the cooking time for the chicken.
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