First cook with chicken

[j. pavone]

After cooking pork,ribs and brisket for the last 1 1/2 years on my WSM i want to try chicken thighs. I have 6 bone-in thighs that i will dust with Full Throttle BBQ rub,using my own sauce and smoking with apple wood. I am looking for a simple method to start with after all its my first cook using chicken. Is it 160 or 170 for thighs?

 

[Doug D]

I'd go to 170 on thighs-- you'll get a few more degrees bump on the rest. Plus they aren't quite the dry-out risk as is white meat. I'd probably also want to find a way to crisp up the skin over direct coals. If you're working without water in the pan, you can remove the center section and set the top grate right down on the charcoal ring to do this. Sauce only at the last minute to set the glaze, but not burn the sugars. Actually, I usually do them semi-indirect on a kettle, and direct to crisp up at the end.

 

[j. pavone]

sounds good doug - i will try it this way on sunday and respond back sometime after dinner.

 

[j. pavone]

chicken came out great but it cooked too fast. couldnt get my temp below 300 even with the vents closed. i only used about 15 unlit coals and a 1/2 full chimney starter. got lots of time to practice again

 

[Steve Abrams]

Sorry I didn't see this sooner.

Don't use water and smoke at 325 to 350 degrees. Some people will take their WSM up to 375 or 400 degrees. This should crisp up the skin while cooking. Yes, cooking at the higher temp, the chicken will cook faster.

Some people take the pan out. I've tried it but leaving the pan in works better for me.

 

[j. pavone]

i forgot to mention i took the water pan out which i am thinking is why the chicken was done in a 1 1/2 hours.