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CHICKEN THIGHS, DIRECT OR INDIRECT?

UNDFTDUNDFTD Posts: 8
edited 10:05PM in EggHead Forum
Plan on cooking some chicken thighs tomorrow and would like to get some tips on how to cook them. How long, what temperature and do i use a plate setter?

thanks

Comments

  • Six of one half dozen of the other...

    Actually what I started doing was skin down for 10 min direct, then flip and add indirect (I use a preheated pizza stone on my adjustable rig) & drip pan to finish. For me this gets the crispy skin and keeps the fat from dripping on the coals causing a bit of black smoke which I have found adds some flavor...

    Actually it doesn't matter all that much on thighs. If I had to do only one way I would probably go direct.

    20110320_Thighs.jpg
  • Bear 007Bear 007 Posts: 343
    I always do mine direct on a raised grid.
    _DSC5521-Edit.jpg
  • PjoePjoe Posts: 224
    Direct raised grid at 350 turning them a couple times.

    Bill
    LBGE AR SMALL BGE WOO RING
  • BacchusBacchus Posts: 6,019
    Like others, I feel raised direct is the best setup for chicken parts of any kind. If you dont have a Woo or Rig, you can shim the stack with balls of tin foil, partially crushed beer cans, etc. On my Small I use three aluminum brackets between the firebox and firering that raises the grid about 3" above regular level.
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