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why were the chicken thighs dry
I made a fast no-fuss dinner tonight that I have made before with good results but not so much tonight and I am not sure why. I made bone-in chicken thighs raised indirect and at the end I finished them with bbq sauce. Some of them turned out good but some were dry and I am not sure why. One thing that happened is that I was in a bit of a rush and after I got the raised grid in there and closed the egg, it took a while to get the egg back up to 400 so I put the thighs on at 300 and it took I think another 20 minutes or more before the heat came up. Could that be why some turned out dry? The other thought I had is that I should have done them direct instead of indirect? Any insights appreciated- thanks!!