Well - I have to report. It was his first try at chicken on the smoker. He used some oak, cherry, and pear wood for smoke. Smoking temp in the UDS was 185 degrees. After 4 1/2 hours, he took them off. They were falling apart tender, super juicy, and the internal temp. registered 180+ on his electronic meat thermometer. Just the right amount of smoke, too - not over-done.
WOW. WOW. WOW. He made a white sauce from scratch to dip the chicken in & it was lip-smackin' good !!! Side dishes were 3-bean salad, broccoli salad, & cole slaw. It was absolutely killer. It's good to be a dad !!!