My husband and I both love BBQ’ed chicken. (Who doesn’t?) It also works out nicely because he likes the white meat breast which leaves the dark, delicious leg quarters for me. We also both like it smoked, and with a delicious dry rub. However, we have differing opinions on the accoutrement to said whole chicken. I like a saucy, red, spicy bbq sauce to finish it off and he would prefer to keep just the dry rub. Now. Me thinks if we could perfect the chicken so that the chicken still has crispy skin, but is accentuated by a bbq sauce caramelized to all the nooks and crannies of the crispy skin we would have a winner for all! As you can see, the pictures of sauced chicken are a bit burned, but we have since found the proper heat level and have had a more successful dry rubbed chicken with caramelized bbq sauce exterior, smokey, moist interior.