Hello, Everyone:
Quick question about doing chicken indirect. "Smoke Roasting" reference courtesy of Raichlen, as he refers to the technique.
I used my charcoal baskets, and a drip pan in between the baskets. Chicken leg/thigh, using Mixon's poultry rub, two small chunks of apple wood, kettle temp held at around 360-370, using the dome thermometer. One hour, give or take, internal temp adequate or over, depending on where I stuck the probe (ThermoPop). JUICY! But (there's always a but, not to be confused with butt) the skin, although tasty, was a bit rubbery.
Maybe I should have banked the coals on one side, still do the indirect routine, but then maybe the last ten minutes or so direct to crisp up the skin a little? Aim for a higher kettle temp?