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Boneless chicken thighs - at the ring or felt?

Powak
Powak Posts: 1,412
in EggHead Forum
Grillin up some boneless thighs tonight. Been forever since I’ve egged em. Usually I do them in the kettle with the vortex. I’m thinkin 425-450°. Should I cook em at the fire ring level or up at the felt? I like them crispy. 
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Comments

  • Langner91
    Langner91 Posts: 2,120
    They are pretty forgiving.  I do them raised direct 375-450, depending on my mood and the sugar content in my rub / glaze.


    Clinton, Iowa
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  • Photo Egg
    Photo Egg Posts: 12,137
    I prefer to cook everything at felt level compared to fire ring level just because it’s easier to flip and handle. I like to finish them with dome open and lower vent closed to crisp and char them a little. Closing the lower vent helps stop the temps from going nuclear.
    Thank you,
    Darian

    Galveston Texas
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Felt level with lump filled high so you’re closer to the heat. Like @Photo Egg said easier to flip 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Powak
    Powak Posts: 1,412
    Langner91 said:
    They are pretty forgiving.  I do them raised direct 375-450, depending on my mood and the sugar content in my rub / glaze.


    Right on. They certainly are. 
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  • Powak
    Powak Posts: 1,412
    Mattman3969 said:
    Felt level with lump filled high so you’re closer to the heat. Like @Photo Egg said easier to flip 
    That’s actually what I wound up doing. I love the felt height. 
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  • Powak
    Powak Posts: 1,412
    Photo Egg said:
    I prefer to cook everything at felt level compared to fire ring level just because it’s easier to flip and handle. I like to finish them with dome open and lower vent closed to crisp and char them a little. Closing the lower vent helps stop the temps from going nuclear.
    I’m new to this closing the lower vent concept to get the top bed of coals glowing red but I believe I’ve seen Malcom Reed do this too. Works real good.
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  • Powak
    Powak Posts: 1,412

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  • loco_engr
    loco_engr Posts: 5,822
    speaking of Malcolm Reed . . . I tried this with his rub & sauce and even wifie liked it and she doesn't like dark meat chicken
    https://howtobbqright.com/2015/11/12/bacon-wrapped-jalapeno-chicken-thighs/
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Langner91
    Langner91 Posts: 2,120
    Powak said:


    I can almost taste those!  Looks like you nailed it!
    Clinton, Iowa
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  • Botch
    Botch Posts: 17,397
    Powak said:
    Photo Egg said:
    I prefer to cook everything at felt level compared to fire ring level just because it’s easier to flip and handle. I like to finish them with dome open and lower vent closed to crisp and char them a little. Closing the lower vent helps stop the temps from going nuclear.
    I’m new to this closing the lower vent concept to get the top bed of coals glowing red but I believe I’ve seen Malcom Reed do this too. Works real good.
    I'm pretty new to it also, and used it today to do Greek Chicken.  At the market, they had chicken "fingers" on sale, and 2 packages were $3 LESS than one package of breasts, essentially the same weight, so I went that route.  
     
    Easy prep, and much more surface area for the marinade, but I got schooled on how to flip 10 pieces of meat quickly, and basting them amid multiple flairups (Fire! Crackle! Burning armhair!  Neighbors screaming in terror!  Hoo Hoo Hoo!)  That was fun.
     
    The last time I temped them (three), 155º apiece!  Went back into the kitchen, diced half a cucumber, then went out and pulled the cheekun.  After resting, cooked perfectly.  
     
    I'll cook at the fire ring level when I want to sear, and only have one or two pieces of protein; but the felt level is so much easier.     

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Powak
    Powak Posts: 1,412
    Langner91 said:
    Powak said:


    I can almost taste those!  Looks like you nailed it!
    Thanks! I sure did. The fats got that bacony flavor goin on. So good.
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  • Powak
    Powak Posts: 1,412
    Botch said:
    Powak said:
    Photo Egg said:
    I prefer to cook everything at felt level compared to fire ring level just because it’s easier to flip and handle. I like to finish them with dome open and lower vent closed to crisp and char them a little. Closing the lower vent helps stop the temps from going nuclear.
    I’m new to this closing the lower vent concept to get the top bed of coals glowing red but I believe I’ve seen Malcom Reed do this too. Works real good.
    I'm pretty new to it also, and used it today to do Greek Chicken.  At the market, they had chicken "fingers" on sale, and 2 packages were $3 LESS than one package of breasts, essentially the same weight, so I went that route.  
     
    Easy prep, and much more surface area for the marinade, but I got schooled on how to flip 10 pieces of meat quickly, and basting them amid multiple flairups (Fire! Crackle! Burning armhair!  Neighbors screaming in terror!  Hoo Hoo Hoo!)  That was fun.
     
    The last time I temped them (three), 155º apiece!  Went back into the kitchen, diced half a cucumber, then went out and pulled the cheekun.  After resting, cooked perfectly.  
     
    I'll cook at the fire ring level when I want to sear, and only have one or two pieces of protein; but the felt level is so much easier.     
    Dang that sounds good! Did you do Sam The Cooking Guy’s Greek chicken recipe? I want to find a good Greek chicken recipe for the grill. We do one in the crock pot but haven’t modded it for grilling yet.
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  • Botch
    Botch Posts: 17,397
    Powak said:
    Did you do Sam The Cooking Guy’s Greek chicken recipe? I want to find a good Greek chicken recipe for the grill. We do one in the crock pot but haven’t modded it for grilling yet.
    Yes.  Sam uses soy sauce and fish sauce in a greek recipe, but umami is umami.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • YukonRon
    YukonRon Posts: 17,261
    Great thread, really enjoying it. Thank you for posting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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