This recipe calls for chicken leg quarters (yes, the yucky, fatty, dark meat) and a minimum of seasonings. The technique I use is what I have always heard called an indirect, wet smoke. To be an indirect smoker, the heat source must not have a direct "line of sight" to your meat, and to be a wet smoke, the meat needs to have a source of steam underneath it. My smoker is a tube, with the charcoal on the bottom, a water bowl above the charcoal, and two grates for the meat above. The water bowl acts as both a shield to deflect the direct heat from the meat and as a water source from which steam can be generated. When I prepare this, I prepare 10 pounds of meat at a time. You can cut it down or increase it to meet your needs. For those who haven't heard, K.I.S.S. stands for Keep It Simple, Stupid.