Mix 120 grams granulated garlic, 120 grams granulated onion, and 1 tablespoon MSG in a shaker with enough room to shake. Close and shake until evenly mixed.

Mix chicken thighs with a little oil, black pepper, salt, Dad Dust, pressed garlic, ½ cup orange juice, ½ cup lime juice, and diced onion. Mix thoroughly, separating the thighs. Add a little more salt, Dad Dust, and pepper as shown in the video. Cover and refrigerate while the vegetables smoke, about 2 hours.

Trim the smoked pepper ends and remove some seeds to suit your desired heat. Blend peppers, smoked onion and garlic, ¼ cup orange juice, ¼ cup lime juice, butter, 1 teaspoon salt, cumin, and 2 cups chicken stock. Taste; Dad adds about 1 additional teaspoon salt and blends again.

Reset Smoker to 250°F (121°C) for 2 hours, checking and topping off pellets as needed. Smoke the chicken for 1 to 2 hours until it reaches 165°F (74°C), checking and flipping occasionally. Keep the remaining marinade refrigerated for braising. In the video the chicken takes about 1 hour.

Place chicken in a braising vessel with the reserved marinade, about 2 cups chicken stock, and a couple of bay leaves. Increase Smoker to 300°F (149°C) and cook about 1 more hour until shreddable. Shred chicken in a bowl and mix in some braising juices.

Set Air Crisp to 400°F (204°C) with Woodfire smoke on. Warm a large tortilla in the microwave. Add chicken and ¼ cup shredded Monterey Jack cheese. Use as much as you like. Fold in the ends and roll. Each tortilla makes one chimichanga.

Mist the tortilla with oil and air crisp about 6 minutes, checking and flipping if needed. Spoon the green chili sauce on top. Let cool enough to eat and add a fresh squeeze of lime if desired.