Originally Posted by timberjet
Trouble is that my kitchen is so tiny I already have to keep the big turkey roaster and crockpot under my bed. lol. More stuff sounds like fun though.
Best deep fryer is a Dutch oven!
For wing style thighs I inject them with a 50/50 mixture of Franks and beer. Let them marinate overnight or at the minimum 4 hours. Season liberally. Crank up the smoker temp if you can to around 400. Smoke until you hit 165 IT.
If you can get up to 425+ another option is to mix up your seasonings in flour. Dredge the injected chicken in that. I shake several pieces at a time in a bag with the flour mixture. Put in smoker cook to IT of 165. That's oilless smoker fried chicken.
For oiled smoker fried chicken follow above except take a cast iron skillet and heat it up in the smoker. Add 1/4 crisco or schmaltz, melt. Add thighs skin side down. When it hits an IT of 155 flip chicken. Pull at 165 IT. For this the smoker temp can be as low as 325.
Recommended woods: Kaiwe, cherry, pecan, peach, Apple or mixes of them.