Chicken Thighs

PasadenaJacket

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

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

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

stupid question, but what is a raised grid?

stevesails

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

Little Steven

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

Thanks all, sounds like good advice!

OTMike

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

Baysidebob

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.

bigearl

How long do you guys cook?

Doc_Eggerton

400 to 450 direct on a raised grid, 15 minutes to a side.

Darn it, I have never taken a photo of chicken thighs, but here are some turkey thighs.

Bear 007

This is how I do mine



I use fire bricks to bring it up

Mickey

400 to 450 direct on a raised grid, 15 minutes to a side.

Darn it, I have never taken a photo of chicken thighs, but here are some turkey thighs.

Same except top of adj rig. I find 3.5 lb chickens. Direct.

NecessaryIndulg

stupid question, but what is a raised grid?

Not stupid at all! Raising the grid can be accomplished several different ways. This is how I do it: