I usually grill chix thighs, but Saturday I decided to fire up a quick smoke.
Thighs marinated in Yoshida's Original kicked up with brandy, red pepper flakes, sesame oil, minced garlic and onion, Worsty, and mirin:
Meat on at 264 deg. and immediately boosted to the 300 range(meat went on when an extra chimney of R.O. lump was ready). Ambients 95deg, very light breeze. No meat probe for these, used my Taylor instant read stick. TBS not visible to camera, credit the AMNS with maple and cherry along with a couple of dried corn cobs on the fire for good measure:
Plated. Thighs pulled at 175 internal. Glaze and color indicating the sugars in the Yoshida's and the mirin. Baked potato with butter, parm and fresh ground pepper, green beans with butter and garlic-almond slivers:
The money shot:
Skin was sufficiently crispy and the smoke flavor present but very light. Next time I will use a stronger wood for such a short smoke.
Thanks for looking.