My lovely wife decided for all present that she wanted "those delicious grilled chicken thighs that you do" for dinner tonite, so even though I had the beast apart and being prepped for mods, I put it all back together (If momma aint happy, aint nobody happy) and prepared to do battle. I took a dozen thighs, peeled the skin off (I prefer them with skin on, but I get reminded about cholesterol a lot), brushed them with olive oil, then sprinkled them liberally with rub (Jeff's). I left them alone, and started up the char-griller with chunk charcoal (oak). I let the temp build to 300, then threw in a few chunks of Hickory. Once the smoke was thin-n-blue and the temp sitting about 325, on went the thighs. Maintained the temp between 325 and 335 for about an hour and a quarter, after which the internal temp from 3 randomly selected pieces showed 168-170, and the result not only looked delicious, they were!