chicken thighs w/ q-view!

guvna

Smoking Fanatic

Original poster

May 25, 2008

345

10

Fairfax, VA

• Jul 1, 2008

• #1

second attempt at smoking and i'm loving the mistakes! here we have some chicken thighs with too much rub on them. they turned out a little too salty but all in all i'm very pleased with the outcome...


250-300 degrees until i ran out of charcoal (motherf*&^%!), i could only get them to 162 after about two hours, so i foiled them off to the oven for a push.




awesome!

 

cinnamonkc

Smoking Fanatic

OTBS Member

Mar 7, 2008

803

52

New Hampshire

• Jul 1, 2008

• #2

They look yummy...too much rub or not!

 

tn_bbq

Smoking Fanatic

Jun 2, 2008

599

11

East Tennessee

• Jul 1, 2008

• #3

Looks good.

One tip when running low on fuel might be to use less water in your water pan.

 

dirtman775

Smoking Fanatic

May 26, 2008

440

10

nj

• Jul 1, 2008

• #4

Too much rub? NEVAHHHHHH!!!!!

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Jul 1, 2008

• #5

Trivial mistake, at least they were still eat-able. Just a suggestion but have you ever tried putting the rub on the meat and letting it sit overnight before putting it on the smoker? The spices have time to penetrate the meat and really give it a YUM-factor that people sure do enjoy

Good luck on your next smoke!

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Jul 2, 2008

• #6

You can still have a good smokey flavor, just don't eat the skin.

 

guvna

Smoking Fanatic

Original poster

Thread starter

May 25, 2008

345

10

Fairfax, VA

• Jul 7, 2008

• #7

less water in the pan makes sense. i actually liked these so much that i took the smoker to the beach and smoked some more for my fam. but they cooked way too fast and hit 170 without taking on alot of smoke, and the skin was like boot leather. it was tasty boot leather though... what did i do wrong?
guvna

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jul 7, 2008

• #8

Too fast/high temp. Takes time to smoke... with poultry it's a trade-off between rubber and leather skin. Experience with different cuts will help. Generally, the smaller cuts can be smoked lower in temp than whole birds, and still get a decent skin. Also no worries on danger zone issues!