[Shaun @ Tru6]

I definitely want to get a rotisserie set-up.

I had a ton of chicken thighs that if I didn't do something with them they were going to go bad. Fired up the smoker with some cherry today and did a standard BBQ dry rub, an Indian dry rub using garam masala and nihari masala, two got gochujang and one got a basic BBQ sauce I had in the fridge.

The Indian rub was far and away the best. Then the dry BBQ, then the wet and surprisingly the gochujang wasn't that great. I suspect if I smoked the chicken for 2 hours and then dipped and smoked another 2 with might be better. Loved the dry, no sauce needed. I could start a food truck on the Indian and BBQ alone with some interesting sauces and chutneys and rice to complement the rubs. I'd add in the wet Thai chili from a few weeks ago for 3 kinds of chicken.