I took chicken thighs, deboned then pulled the skin off. I scrapped the back side of the skin with a sharp knife to remove the fat. All the skins were almost see through. I seasoned the meat with a rub, placed the skin back on and re-seasoned. I then placed the chicken in three pans with margarine and butter. I smoked the chicken in the pans, at 300, for 30 minutes then removed for 30 minutes out of the butter bath on the grate. Once I reached 165 IT, I sauced the thighs. This is where it got away from me. All this prep/cook was after work, which took 5 hours. It was cold outside and didn't want to stand there watching it. I was happy for my first time, I had fun. Very tasty but a little too spicy for the kids. Like all smoked foods, it was better the next day.