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The sweet tater, did this spend anytime on the smoke grates....
The chicken is looking GOOD ! ! ! ! ! The one weakness I have in my BBQ arsenal is Chicken! I have tried everybody's technique, and it only gets good, not great.
Another variation on the double cook method (not to steal these thigh's thunder, cuz they look awesome!) is smoke for 2 hours, roll in flour, then drop into the fryer.
Sounds good Bill, I'll try that next time .. I usually roll the chicken in pancake flour with salt, pepper, garlic powder, and a bunch of other spices ..
That's similar to the chicken I cooked this 4th of July:
brined, smoked, then grilled to crisp the skin, but I used a Hawaiian style sauce to baste it with while grilling.
It's a little more work firing up the extra equipment (my smoker doesn't double as a grill) but it makes for some fantastic chicken. :D Thanks for sharing pictures of that wonderful meal!
Good lookin' chicken Joe. I saw Bob make that Alabama white sauce on the Food Network, and it looked kinda thin. The thin look turned me off to making it. Yours looks thick and I think I'll give it a shot with a good smoke. Thanks!