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2nd Smoke

post #1 of 4
Thread Starter 
Did my second smoke today. First was a whole chicken that didnt come out so good. This one was boneless/skinless chicken thighs.

I used Jeffs Rub and wrapped them in bacon. Smoked at 250 untill chicken temp was 170 then put them on grill for about 5 minutes to crisp them up.

I got to say, they were so good. Still trying to get over that chicken can be a little pink inside and actually be done, but I am getting used to it.

Just going on grill.



Next time going to take some better pics. These were with my digital camera
post #2 of 4
Looks like a tasty meal! My daughter is the only one left in the house who still has issues over a lightly pink yet 170 degree bird but she's coming around!

What was the issue with the whole chicken, if you don't mind me asking?

post #3 of 4
Thread Starter 
The problem I had with the whole chicken was my wife wouldn’t even look at it because it was too pink. But with these thighs I could hide the pink with the bacon ha ha.

I forgot to mention, I used hickory chunks (two) and did minion method which worked great. I had steady heat in ECB for over two hours until I just removed coals because I was finished with chicken in hour and just wanted to see if I could maintain temp for a while. When I did first smoke I had to constantly monitor the temp which was a pain. This time I checked it about every 15 minutes and it maintained 250 the entire time.

Also, I didn’t realize how fast the water in the water bowl evaporated. It was almost half hour into smoke.

Well, I can say it was a lot of fun and can’t wait to do another, probably this weekend I’m going to do some meat instead of constantly doing chicken.

Thanks for the help everyone.
post #4 of 4
Nice second smoke! Stick with it and they won't be thinking twice about eating the Q you make.
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