Smoked Chicken bodies

2 pounds funk bodies
1 teaspoon paprika
1 teaspoon garlic greasepaint
1 teaspoon onion greasepaint
1 tablespoon swab
1 tablespoon pepper
mug unsalted adulation, melted
/ 4 mug hot sauce

Preheat your caff
for circular heat. You’ll need to set up a cooler side and a hotter side.
In a small coliseum, mix together the paprika, garlic greasepaint, onion greasepaint, swab, and pepper.
Place the funk bodies in a large coliseum and sprinkle the spice admixture over them, tossing to fleece.
Place the funk bodies on the cooler side of the caff
and bomb them for 1 hour, or until they’re cooked through and the internal temperature reaches 165 °F( 74 °C).
In a small coliseum, mix together the melted adulation and hot sauce.
Brush the bodies with the adulation admixture and move them to the hotter side of the caff
. Grill the bodies for an fresh 5- 10 twinkles, or until they’re crisp and caramelized.
Remove the bodies from the caff
and serve them hot, with your choice of dipping gravies or sides.