Chicken Thighs

PasadenaJacket · January 2012

Sorry, I've checked around and didn't find an answer to my (newbie) question.

I've now cooked chicken thighs twice on the egg. Once, with the plate setter and drip pan, temp about 425. They worked okay, but the skin was not very crispy. The second time, I cooked without the plate setter and drip pan, same temp about, but, predictably, too much smoke.

Is there some compromise of crisping up the skin without yielding a boatload of smoke?

Thanks a bunch!

Flamethrower · January 2012

I cook mine at 350 dome temp. My wife likes very little smoke and I have found the the lump gives just enough smoke. I cook them indirect with the plate setter with alum.foil over it and no drip pan. Turns out moist and crispy.

stevesails · January 2012

i cook chicken direct with raised grid, at 350. i leave the daisy wheel off and only control with the bottom vent. seems to keep the burnt chicken fat smell out of the meat, and smells up the neighborhood.

captbunch18 · January 2012

stupid question, but what is a raised grid?

stevesails · January 2012

I raise mine with three cement spacers to bring the grid to the felt line

Little Steven · January 2012

Sorry, I've checked around and didn't find an answer to my (newbie) question.

I've now cooked chicken thighs twice on the egg. Once, with the plate setter and drip pan, temp about 425. They worked okay, but the skin was not very crispy. The second time, I cooked without the plate setter and drip pan, same temp about, but, predictably, too much smoke.

Is there some compromise of crisping up the skin without yielding a boatload of smoke?

Thanks a bunch!

You can sprinkle on a very light coating of cornstarch after your rub or seasonings. Use a couple of sieves to apply and brush any areas of heavy buildup with a pastry brush. Use a lower temp say 350 and if any white areas are there after the fat starts to render, spray with some olive oil or Pam.

PasadenaJacket · January 2012

Thanks all, sounds like good advice!

OTMike · February 2012

Totally agree with Little Steven, go cornstarch or lightly brushed with evoo. go direct heat for the last 5-7 minutes

Baysidebob · February 2012

I go direct on the top of an adjustable rig. I always get crispy skin. Another thing to consider is: how old is the chicken? Really big pieces mean a retired layer with leather skin no matter what you do.