I like to coat thighs (after rinseing off and pat dry w/paper towels) with Woodys marinateing sauce, put the thighs in a big zip lock and add enough sauce to coat them, can work the sauce all over them thru the bag, can leave in bag a couple hrs. or over nite, alternating sides occasionally. Get a good fire going in the weber with Mesquite or can use hardwood charcol and add some soaked mesquite or hickory, place on grill, skin side up indirect heat w/a drip pan of foil in the center, cover, leave all vents wide open, temp runs about 400-450, in about 1 hr. when you smell them they are about ready, give em about 15-20 more minutes, the skins will blacken up and be crispy, the meat moist and tender and tasty.