Smoking thighs w/o water

michaelandrews

Newbie

Original poster

Feb 26, 2013

21

10

• Mar 14, 2013

• #1

I have the standard ECB smoker. If I leave water in the pan, it sits steady at 225. If I take water out, it sits steadily at 325. I haven't had time to modify it yet so I can control the temperature better so this is my question. If I smoke thighs, I've read to do it at a higher temp. If I leave the water out, will that really affect anything? Should I put water in an smoke at the lower temp? Also, any links or ideas for a good dry rub? It needs to be low carb, so no sugars or anything like that.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Mar 14, 2013

• #2

For a rub, salt, pepper, onion, garlic and a pinch or rosemary... Rosemary is great on poultry....  325 is a very good temp for chicken... You may not get rubbery skin like will happen at lower temps...   coating the chicken with olive oil, butter, mayo or mustard to hold the spices might also be an alternative to "dry" rubbing the spices...  Bride makes a mix of the above spices and butter and rubs under the skin at times on turkey....  Rosemary can be powerful so on your first try, start with about 1/4 of the amount of garlic or onion powder so the chicken will still be edible if you don't like it....   

Dave

 

kathrynn

Legendary Pitmaster

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Jun 13, 2012

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Madison, AL

• Mar 14, 2013

• #3

.....Tried a dry and hotter smoke on Monday...I think I like it!  SPOG works great!

Kat

 

michaelandrews

Newbie

Original poster

Thread starter

Feb 26, 2013

21

10

• Mar 14, 2013

• #4

SPOG?

 

kathrynn

Legendary Pitmaster

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Jun 13, 2012

9,442

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Madison, AL

• Mar 14, 2013

• #5

Salt, Pepper, Onion powder and Garlic Powder

Sorry Dear! 

Kat

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Mar 14, 2013

• #6

michaelandrews said:

SPOG?

Click to expand...

Salt Pepper Onion Garlic