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[quote=Anonymous]As an alternative, you might want to experiment with quick smoked chicken thighs on your gas grill.  I've done this several times to good effect.  Before I preheat the grill, I take the grates off of the far right side, then preheat and clean the remaining grates.  I add a chunk of wood in the smoker box during the preheat on high.  This adds less smoke than you'd think, because it's really too far off to the side, so don't worry if your grill doesn't have one.  I then turn the far left and far right areas of the grill down to low, turn off the heat to the middle area and put the chicken thighs (usually just add salt, pepper, and granulated garlic a half hour before) on the non-heated portion closer to the left side, then add another chunk of wood directly onto the flames on the far right side. For me, this arrangement allows the heat to stay at a little below 300.  I put the lid down and eave the thighs undisturbed for around 30 minutes and check their temperature, then when they are just shy of done, I give them a quick sear on medium to further crunchify the skin, then let them rest for a bit.  You might want to check them earlier the first time.

With this method, they are not as smoky as they are when I use the smoker, but there is a definite smoke flavor, the flesh is moist, and the skin very crispy.  My husband and kids love these even though they generally prefer white meat.[/quote]

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