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The currant jam transforms into a thick, clingy glaze for the chicken.

It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.

How do you get enough pesto flavor into grilled chicken? Three ways: inside, outside, and alongside.

Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.

Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.