BRAND NEW XL GREEN EGG WANT TO START TONIGHT

mikegernes

Hello can I anyone help me with this? I want start with some chicken thighs. Any recommendations or procedures to follow?

Direct? Indirect?  Temp? how long? Do you recommend a drip tray? Please help all new to me. All I have ever used is a gas grill. Thanks Mike

abpgwolf

Hello and congratulations on the new egg!  

I typically do thighs "raised direct" (if you have a second grid put some bricks, empty tuna cans etc. on your grid and then put the second grid on top) this supposedly cuts down on flare ups.

If you don't have a second grid, don't worry, cook the over direct heat, they will be fine.

I cook them at 375 to 400, turning often until the internal temp reaches 160. I serve them with Alabama White Sauce (if you need a recipe, let me know - it takes <10 min to mix up a batch). 

If you have any more questions or run into problems, please let us know.

Have fun with the new egg!

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
The search function here has improved and will definitely provide plenty of threads for review.  Also you can use google and and egghead forum to your query and that will give you even more to check-out.  
You will quickly find that there are many ways to cook most proteins on the BGE.  Best to pick, one give it a go, and then adjust from there.  FWIW-

abpgwolf

Alabama White Sauce

Ingredients

3/4 cup mayonnaise

1/3 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup apple juice

1 tablespoon powdered garlic

1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)

1 tablespoons coarsely ground black pepper

1 teaspoon mustard powder

1/4 teaspoon salt

1/2 teaspoon finely ground cayenne pepper

Put it in a container and shake it up. Its good now, but will be even better once it sits in the fridge for a day or 2. 

Eoin

Direct and indirect both work, just get them on. A drip tray or foil on the platesetter to keep it clean(er).

ryantt

I love some kamado chicken.  I like to cook it raised direct with my calibrated done temp running around 350.  We cook thighs to 165, we season with salt pepper garlic turbanado sugar and a little dizzy pig ghost pepper seasoning.   

lowandslow

Raised, indirect 400 degrees for 40-45 mins.  Go light on the smoke wood.  I find one cherry or apple chunk is plenty.  (No big deal if you can't go raised)

Also put some foil balls below the drip pan so dripping don't burn and create acrid smoke.

Boom.

SmokeyPitt

Direct and indirect both work great. I usually choose indirect because it is less babysitting. Indirect does take a little longer. I like to cook chicken thighs up to about 170-180. They are safe to eat at 160, but the dark meat has more fat so it can stand higher temps and cooking longer will help get the skin crisp. 

Gulfcoastguy

Eoin said:

Direct and indirect both work, just get them on. A drip tray or foil on the platesetter to keep it clean(er).

Yes I had to use a spatula to give my platesetter a good scraping today. 

blasting

Welcome, and congratulations