Chicken thighs on the ProBBQ

The other day I did up some thighs using the slow grilling method with my ProBBQ Frontier. They turned out pretty good and the skin was crisp and tender. I brined them for 6 hours and dusted the thighs with some rub before going on the smoker. I started them off skin side down. I used apple wood chunks for some smoke.





After 45 minutes I flipped them over.





I grilled them for another 45 minutes till the internal temp was 160 degrees.





A couple coats of Roxy's rib glaze and they were ready to come off.





Time for dinner...