We decided on a quick chicken dinner for Sunday. Air chilled drums and thighs were on sale at the grocery store.
We dusted the chicken with our everyday BBQ rub, loaded the WSM with maple lump and a couple chunks of cherry and let ‘er rip at somewhere between 300 to 350 degrees.
For the last 15 minutes or so, we glazed with a great Maple BBQ Sauce from Acadian Maple Products. This stuff has a great blend of maple, garlic and spices.
Sorry there are no plated pictures – drums and thighs seem to disappear between the smoker and the table! Thanks for looking.