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Smoker


Olive Oil
Stick Butter
Diced onion (1 large)
minced garlic (4-6 cloves)
beer
hot sauce
SPG mix (salt/pepper/garlic)
dry BBQ seasoning (you favorite)
Big Chicken Thighs

get smoker going at 325, place a cast iron pan on it
add a splash oil and the stick of butter, let melt
add the onion let it carmelize
when lightly browned add the garlic
Cook a few minutes and season with SPG and BBQ seasoning
Cook a few minutes.
Fill the pan with chicken thighs skin side up from the outside in (pack the pan as much as you can). Before placing in the last thigh, add 1-2 oz of beer and a few splashes of hot sauce). Season the skin side with SPG/BBQ Seasoning. If you cant fit all the thighs, place the remaining on the grill.
Close and cook for 15-20 minutes.
Open the smoker/grill and move the chicken from the pan to the grill (skin side up). If you had some extra thighs on the grill put them in the pan.
Close and cook another 15-20. move any remaining chicken from the grill to the pan and season with SPG/BBQ Seasoning. (Skip this step if you fit all the thighs in the pan)
Close and cook another 15-20. Remove the pan from the grill and set aside.
We are targeting 185 so check the temp on the chicken. We want to baste twice with the mixture from the pan, flipping the chicken on the second baste.
when at temp, remove to a plate pan and slather with any remaining pan sauce.

Unrated