spbull472, never made it, and dont remember seeing it here, ive seen it posted on the bbqforum. i would think 2 eight packs of thighs cooked about 250 for 1.5 to 2 hours on a raised grill direct would be plenty for leftovers. dont fill the lump much over the holes to maximize distance between the food and fire and dont worry about a drip pan as its not needed with this setup. thighs will get up to about 190 internal and the skin will start to crunch up, remove it and add after you pull/chop it and sauce for some crunch in the sandwich. up here a pulled bbq chicken is pressure cooked, pulled, served with mayo and lettice, much different than what ive seen posted.
