Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cookin Ribs and thighs......

DryFlyDryFly Posts: 351
edited 7:01AM in EggHead Forum
......for about 40 at my granddaughter's 1st birthday next weekend on my large. Am I goin' direct or indirect with the thighs? I have it setup with a Woo2, 18" stone, extender and second grate from CGS. Whata ya think? Thanks guys.

Comments

  • Chef BoyareeChef Boyaree Posts: 150
    I've done thighs when also bbq'ing other chicken pieces on the egg, and have found that I enojoy the taste the most when done w/out the platesetter.
  • Weekend WarriorWeekend Warrior Posts: 1,702
    I like raised grid direct at 375-400 for chicken pieces. Time is 45 minutes to an hour. Mark
Sign In or Register to comment.
Click here for Forum Use Guidelines.