Started off with Fathers Country Hams Prime Rib rub on the bone in chix thighs
Got the 26.75 set up for high heat indirect cooking. Tossed in a sliver of stump oak (grows here on the mountain)
The Kettle ran around 400 for a spell with 25 briqs in each charcoal basket and then I sauced
Then I sat down to this proper meal
(Wendys home made Ranch dressing is the ticket)