Time for some chicken thighs again: separated them into thighs and drumsticks, rubbed them and put them on the kamado at about 215°F with cherry wood.
Flipped them after 1 1/12 hours.
Glaced the thighs with Blues Hog after 3 hours and raised the temperature.
15 minutes later I flipped the thighs again and glazed all with Blues Hog.
Pulled after 3 1/2 hours.
Plated up with homemade fries and salad.
Wanna try?!