This is also true of fish. Leave the skin on chicken so it will stay moist, one barbecue veteran advises. You can remove it from the grill for skinning, then stick it back on the hottest part of the grill to brown a little more. Most of the fat cooks away with this method, he says. 10 or 15 minutes before putting them on the grill, or simmer them in water, which you could flavor with one-half cup of Italian dressing.
Sweet stuff burns quickly.
You can approximate commercial barbecue conditions in several ways. Sauces without sugar can be basted on often. One Texas transplant swears by frequent basting and has a simmering pot of water on the grill to keep things moist. You can also soak things such as grapevines and pecan shells. Avoid anything from any kind of evergreen, such as pine cones.