Best chicken thighs

Essex County

I'd always done chicken thighs direct at medium to high temps. They were just fine that way. But yesterday's thread on chicken thighs prompted me to try the low temp method. The thighs were rubbed with a good dose of DP Swamp Venom and cooked, direct on the raised grid, for about 90 minutes at 285. Tossed a small handful of hickory chips in too. Turned them three or four times. Fantastic texture and flavor. As the fat renders, it does create a little smoke but there was no bitter flavor. Thanks to all who contributed to the thigh discussion. Sorry, no pics. Just don't have the discipline.[p]Paul

stike

Essex County,
there used to be a guy here at work (since left) who had heard about the egg from me and another coworker. he liked the concept, so he just went ahead and got the egg. he'd never cooked on it, and didn't frequent the forum, just went out and got one and started figuring stuff out himself. [p]told us a month or so into it that he did his chickens lo (250) and that they were on for something like 5 hours or so. it sounded unusual, and we politely nodded. maybe he was right![p]said they were crispy and moist, etc. Perfect, in a word