This past Saturday evening a few friends were going to be hanging out, invited me over and I said that I'd bring along a load of barbecue chicken. Breasts, thighs marinated and seasoned set to cook About 45 min. before saucing Chicken in the dark...sorry guys and gals thought about driving a tractor over for lighting this is the best I could do with one of the pickups. Ready to sauce twice, 40 min. before finish. Done at 4 hrs. 40 min. I marinated these 24 hrs. in advance using a "Cornell Chicken" style marinade incorporating the use of buttermilk and Dreisbach's Garlic Caper Dressing & Marinade in addition. I reserved some of the liquid to baste with a couple times while cooking. I used olive wood to smoke with for this particular set. For the saucing, I used equal amounts Russ & Franks Sassy and Grumpy's Black Label barbecue sauces. For most the cook I was at 230 deg. and brought the temp. up to over 300 for a short while a little over an hour in to crisp it up. This was some very good chicken, had a excellent flavor and was both tender and moist.