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1st Q-View Chicken Thighs

post #1 of 13
Thread Starter 

I haven't done a Q-View before but after last nights thighs I had to share.

 

I seasoned with Weber Kick'N Chicken w/ EVOO.

Kickin Chicken.jpg

I grilled them on my Weber 22.5" One Touch grill. Smoke with Oak lump and soaked apple chips.

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Plate view with spinach, cole slaw and stuffing.

 

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The skin was crisp and when we bit into the thigh it was firm and moist.

 

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Thanks for looking

post #2 of 13

Looks delicious! Great job!

post #3 of 13

That is the setup I use for most of my thighs.

 

Yours look great!

 

Good luck and good smoking.

post #4 of 13

nice & juicy!  Congrats!

post #5 of 13
Quote:
Originally Posted by SmokinAl View Post

Looks delicious! Great job!


Yep.........

 

post #6 of 13

Great job - congrats 

post #7 of 13

Nothing like getting your mouth around some nice warm juicy thighs! 

post #8 of 13

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Looks good from here.

post #9 of 13

Looks-Great.gif

post #10 of 13

Looks good...JJ

post #11 of 13

chicken thighs are some of my favs and they look good!!!

post #12 of 13

Looks great! How long did you have them on the grill?

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Hodgepodge View Post

Looks great! How long did you have them on the grill?



I only smoked them for 1.5 hours using a water tray underneath. Sometimes I use a flat piece of foil instead of the water.

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What that does is cooks it in about 45 minutes with skin that is as crispy as potato chips. I know this isn't a long smoking process but I can still get the great taste of whatever wood that I'm using. I just use a little bit more than TBS.icon_lol.gif

 

I like the foil method best because if my wife has chicken thawed, I can start a chimney, soak some chips, prep the chicken and be eating in just over an hour and a half. The water tray adds time but makes it jucier. I have to slide the chicken over direct coals for the last 5 minutes or so to get the cracklin' crispy skin that we like.

 

Thanks for looking, I have to go check the cheese. (Thread to follow later today). I'm also doing 4 types of almonds after the cheese comes out in ~3 more hours.

 

 

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