Here is today's BCC, I rubbed them down with olive oil then coated them with my dry rub and put them on the grill at about 300 degrees. I used the Minion method and put a pile of unlit coals on each side the pan so I could get an even cook. I used a couple of well washed sprite cans, since I don't really like beer, I usually use a soda can and fill with onions, garlic and water.
Here they are after 4 hours at 225, I tented with foil then took them off the grill 1 hour after this pic.
Ready to serve
I still had 225 on the thermometer 30 minutes after pulling the birds so I stuffed some jalapenos with mozarella, put them in a foil lined muffin pan, set them in the center of the grill and closed the vent and smokestack then added a nice big chunk of hickory, (Sorry, no pics of the peppers).
I couldn't let the rest of that charcoal sit there all lonely so I had to put it use
I let the peppers smoke for 2 hours and the temp finally died down to 150, they turned out great as did the chicken, which btw there are only 2 wings left right now.
Take care everyone