we're going to do some ribs tomorrow on my SnP, so my wife said that today is a no-smoke day. but at the same time, it's too nice to cook indoors, so i'll do the chicken without smoke on the ecb. using kngsford regular briquettes for this cook. for the poultry, i've got four chicken thighs and a 3.5-lb whole chicken. i am going to try an injection for the first time, using a bottle of "tony chachere's" garlic-herb marinade (www.tonychachere.com) to which i have added the zest of one lemon. i also rubbed a little cavendars greek seasoning and alpine touch (www.alpinetouch.com) under the skin and sprinkled on top of the skin. finally, i've also rubbed under the skin and sprinkled on top with lime powder. i also stuffed the cavity with the lemon that i zested. i'll cook this on the ecb (with waterpan) until it is done (of course) and will spritz occasionally with a 40/40 mix of lemon juice and oilive oil. when it's finsihed, i might toss it on the grill for a few minutes to crisp up the skin, or maybe not, depending on how things go. when finished, i'll serve it with some homemade bruschetta (if you want the recipe, let me know). i have no idea how this one's gonna go, so we'll see. probably no q-view because my hosting site is down, but if it comes back up i'll snap a few pix.