Chicken Thighs (Hickory Smoked)
- Thread starter Bearcarver
- Start date
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randycandy
Fire Starter
Bear, that comment about that thigh seen flying over the pet cemetery made me laugh my a** off. :)
Thanks Tony!!
Sorry I missed your comment for so long!
Bear
Thanks Randy!!
LOL---It wasn't funny at the time----Dang thing was hot, and I hate throwing good food away. Raccoons were happy that night, Guaranteed !!
Bear
+ 1 here !
And those taters ... awesome !
Selling the stove and buy extra towels to put over my keyboard...
LOL----Thanks Frank!!!
+ 1 here !
And those taters ... awesome !
Selling the stove and buy extra towels to put over my keyboard...
Bear
jeff-rey dubose
Newbie
- Oct 5, 2013
- 1
- 10
steve carpenter
Newbie
Thank You Steve!!
You can get some nice crispy skin on your WSM, at the end, after putting some Great Smoke on earlier.
Bear
Last edited:
God, Bear
Thank you. I'm still laughing--I really needed this cause I'm still bummed out. They looked great!!!!
Gary
Thank you. I'm still laughing--I really needed this cause I'm still bummed out. They looked great!!!!
Gary
Thanks Gary!!!
What are you laughing at---The flying Thigh, or the Happy Raccoons?
Bear
domapoi
Smoke Blower
Hey Bear, it is a same you let that one bird take flight over the pet cemetery and into the woods! I would have brushed it off and fed it to my Daughter-in-law instead,.
LOL---I could think of a few peeps to feed that way, but my Sweet DIL isn't one of them. She makes this Bear awesome Halupkis, Cakes, Pies, and all kinds of treats!!! My Son rescued her from NJ, and she is forever grateful.
Bear
Howdy, Bear
You KNOW that I'm gonna rip off that recipe don't you?
Very well done and great Qview.
Thank you.
You KNOW that I'm gonna rip off that recipe don't you?
Very well done and great Qview.
Thank you.
Thank You RH !!!
You may rip off any of my Step by Steps!!! That's what they're there for!!
Bear
backyardboss
Smoke Blower
Another Newb checking in, and I have a couple questions as well.
I can answer yours though, and mine are related so maybe we can both learn something here.
the EVOO= extra virgin olive oil
Amnp- is the pellet smoker box, filled with wood pellets of whatever wood you prefer. There are plenty of pic's and people using this thing around here, though I had never heard of it before a week or two ago myself.
Here it is A- Maze- N- Pellet smoker http://www.smokingmeatforums.com/products/a-maze-n-pellet-smoker
So, my questions- Why all the love for the AMNP? Instead of the standard chips or chunks? The AMNP is only the smoke source, correct? Not the heat source as well? (No, I haven't read my own link above yet, that comes next) Would I set the temp lower to accommodate for some heat coming from the pellets or is it limited like chips and chunks? Will this pellet box fit into most any upright box smoker?
Bearcarver, first I love everything I've read you making and plan to follow many of them, this one included, so many thanks- For the thighs, do you go straight from fridge to smoker? Still chilled?
As a general rule, do any of you bring the meat up to temp before it goes in the smoker, or is there any rule of thumb there? re. the temp of the meat going on.
I have a Masterbuilt XL. When I am smoking at a relatively low temp, most recently a pretty large Butt @ 220+- I don't seem to get much smoke. I'm not convinced my thermometer is correct for one thing, so I may have been @ around 200 or less, so that may be the problem. Or do any of you crank up the heat to get the smoke rolling then reduce it when the meat goes in? Course that can't be done as I add more chunks.
Thanks to anyone willing to jump in here and sorry for being long winded, I don't typically post in book form...
I can answer yours though, and mine are related so maybe we can both learn something here.
the EVOO= extra virgin olive oil
Amnp- is the pellet smoker box, filled with wood pellets of whatever wood you prefer. There are plenty of pic's and people using this thing around here, though I had never heard of it before a week or two ago myself.
Here it is A- Maze- N- Pellet smoker http://www.smokingmeatforums.com/products/a-maze-n-pellet-smoker
So, my questions- Why all the love for the AMNP? Instead of the standard chips or chunks? The AMNP is only the smoke source, correct? Not the heat source as well? (No, I haven't read my own link above yet, that comes next) Would I set the temp lower to accommodate for some heat coming from the pellets or is it limited like chips and chunks? Will this pellet box fit into most any upright box smoker?
Bearcarver, first I love everything I've read you making and plan to follow many of them, this one included, so many thanks- For the thighs, do you go straight from fridge to smoker? Still chilled?
As a general rule, do any of you bring the meat up to temp before it goes in the smoker, or is there any rule of thumb there? re. the temp of the meat going on.
I have a Masterbuilt XL. When I am smoking at a relatively low temp, most recently a pretty large Butt @ 220+- I don't seem to get much smoke. I'm not convinced my thermometer is correct for one thing, so I may have been @ around 200 or less, so that may be the problem. Or do any of you crank up the heat to get the smoke rolling then reduce it when the meat goes in? Course that can't be done as I add more chunks.
Thanks to anyone willing to jump in here and sorry for being long winded, I don't typically post in book form...
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