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Message: <blockquote data-quote="dennishoddy" data-source="post: 4212765" data-attributes="member: 5412">Grew up on leg quarters in the 55 gallon drum my dad made into a charcoal grill. We don't do any white meat chicken. I've had to do the Heimlich maneuver twice on my wife to keep her from choking to death when that dry crap got stuck in her throat. No pics but did thighs on the pellet grill tonight. Put it on smoke which runs about 160 degrees for an hour and kicked it up to 300 for another hour  to get to 165 degrees. Let them rest for 15 minutes to get to 170, and they are amazingly moist. The skin is tough though, so we remove it and season at the table with a mesquite/garlic/cayenne pepper rub.</blockquote>