4 chicken quarters
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon crushed red bell pepper flakes
3 cups bottled Texas barbecue sauce
Peach-Jalapeno Chutney: recipe follows

Brush chicken on all sides with oil. Sprinkle with salt, pepper, thyme and pepper flakes. To prepared charcoal grill, add chicken skin side down. Add water soaked hickory chips (a small handful at a time) to edge of fire; seal in smoke with lid or top of grill. Grill chicken about 10 minutes and turn. Grill about 15 minutes more, taking care not to burn chicken. Begin basting each piece of chicken with barbecue sauce and keep turning to prevent burning. Remove chicken to platter; pass Peach-Jalapeno Chutney. Makes 4 servings.

Peach-Jalapeno Chutney; Peel, pit and dice 3 peaches in medium bowl; set aside. In blender place 2 chopped peaches; puree and pour into medium saucepan. Add 1 tablespoon finely diced ginger, 1 tablespoon sugar, 1 teaspoon ground cinnamon and 2 teaspoons lemon juice. Cook over medium heat until thickened. about 5 minutes, stirring occasionally. Add reserved peaches and cook about 3 minutes to heat through.