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 can give me a little help I'll put them up.
As far as the cook went, I used the recipe off howtobbqright.com. It was really windy tonight and my dome temperature was consistently around 225 with the vents full open. When I started the fire I had about a half ring of coals and threw on 25 lit coals. I am guessing that the skin would have been better at 275 though. Could that have been the problem? When I finished up the cook I noticed that the water had all evaporated, but I didn't think that had much to do with it.
Happy New Year's everyone and thanks for any suggestions!
As far as the cook went, I used the recipe off howtobbqright.com. It was really windy tonight and my dome temperature was consistently around 225 with the vents full open. When I started the fire I had about a half ring of coals and threw on 25 lit coals. I am guessing that the skin would have been better at 275 though. Could that have been the problem? When I finished up the cook I noticed that the water had all evaporated, but I didn't think that had much to do with it.
Happy New Year's everyone and thanks for any suggestions!