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  1. cutting.JPG

    cutting.JPG

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  2. pull off.JPG

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  6. first on.JPG

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  10. first on.JPG

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  11. fire starter.JPG

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  14. weberlamp

    my fav chicken to smoke is thighs

    Procraft...You dont have to debone, you are correct in that it will add more flavor with the bone, I think it comes down to personal pref, I have done it both ways and they are good either way.  Thighs are hard to dry out so you will usually end up with a moist piece of meat either way....good luck
  15. weberlamp

    First Smoke with Q-vue!

    Nice first run, all looks delicious.  I have found that 3-2-1 works best for me, I try to keep the temp around 235.
  16. weberlamp

    Chicken thighs after work

    Bryce..Skin does stay on when it is put back on.  As I have done some more research, I think the next time when I remove the skin I will then scrape the fat off of the underside before I put it back on.  This will allow me to stretch the skin out more and wrap it under the thigh.  Check out this...
  17. weberlamp

    Chicken thighs after work

    Smoked for 2:30 hours, brushed the skin with butter and put them right over the hot coals.  Could have used a little bit more BBQ sauce but they had great flavor. Done smoking ready for crispy skin Crispin' the skin Needs more sauce but very tasty.
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    IMG_0513.jpg

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    IMG_0508.jpg

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