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Well, they turned out pretty good. Very tender and moist. I still didn't get the skin right. I ended up cooking them at around 275-280 thinking that I could get a tender skin, but it was still rubbery. I'm going to go for the 325+ next time. The skin was definitely more tender than last time...

Well, I meant to marinade it for four hours and pull it out last night to let it dry. I didn't wake up and ended up marinading overnight so it will not have as much time to dry. I think we are going to eat dinner pretty late though so it should still be able to sit in the fridge for 7 or 8...

Here's some pictures of what I had to work with. I went to the local meat market and got some chicken thighs from them. I had heard that the skin was thinner on the chickens that weren't from the chain stores. I'm not sure what to think though, they are a lot smaller and also not uniform in size...

Thanks everyone, I didn't realize I had received so much feedback because I didn't get any notifications. I bought some chicken this afternoon that I'm going to try tomorrow. I'll let you know if I do any better this time!

Matt & Wolgast, thanks a lot for the help. By jackhu22 at 2012-01-01 Do you think the brine/marinade needs to happen before or after letting it air dry in the fridge? Also, should I slick the skin with oil before I put any rub/seasoning on or is that what you meant on #4?

OK, thanks for the input! I guess I should have probably just filled the ring all the way and started out with more coals. I'll work on that next time.

I just finished eating some chicken thighs I cooked on the 22.5 WSM my wife got me for Christmas. They looked really good and were better than I expected, but I was really disappointed with the skin. I wanted to see if anyone had any suggestions. I'm not sure how to post pictures, but if someone...