A few months ago, @akjeff posted a thread on 0-400 Wings on a pellet grill, and I wanted to see how a similar method would work on a the Weber Kettle with a heat controller ring so finally today I made it happen!
Yesterday I bought a few enormous bone in skin on chicken thighs.
I seasoned the meat side with adobo and pepper seasoning from Lawry’s…
Then flipped over and pulled the skin down around the sides as far as possible and gave it a heavy dose of the same…
Put that in the refrigerator to dry brine for about an hour…
Stuck the cone of the heat controller in and poured a short “Sloppy Snake” of coals (it actually was mostly the leftover coals from the last time I used the Weber) and added a few chunks of apple wood…
Lit the end with two Tumble Weed fire starters let it burn for about 8 mins until the fire starters were gone and added the “hat” of the controller…
Put the grate on and the chicken at 4:04 PM… chicken went on opposite side of the fire and under the lid vent.
4:23 PM and we’re at 325*…it’s a beautiful fall day and we were out soaking up some late afternoon sunshine!
4:48 PM getting some good color, but the piece closest to the fire was darkest…
So I swapped them around.
4:57 PM it hit 390*
So I mostly closed the top vent and about half closed the bottom…
5:13 PM coasted on up to almost 400*… IT is coming along nicely…
5:14 PM pulled off the lid to check color…looking good!
5:31 PM still holding right around 400*…
5:35 we’re at the target temp and the fire just reached the end of the snake, so it is starting to cool down…held out perfectly! (This was more accident than skill! Lol
)
Finished product…
Plate shot…I pulled the skin off to show the smoke profile…
Final take…I will do this again!! The smoke flavor was present but not overwhelming and the chicken was juicy and very tender!
As always, thanks for looking!
God bless…
-Mike
Yesterday I bought a few enormous bone in skin on chicken thighs.
I seasoned the meat side with adobo and pepper seasoning from Lawry’s…
Then flipped over and pulled the skin down around the sides as far as possible and gave it a heavy dose of the same…
Put that in the refrigerator to dry brine for about an hour…
Stuck the cone of the heat controller in and poured a short “Sloppy Snake” of coals (it actually was mostly the leftover coals from the last time I used the Weber) and added a few chunks of apple wood…
Lit the end with two Tumble Weed fire starters let it burn for about 8 mins until the fire starters were gone and added the “hat” of the controller…
Put the grate on and the chicken at 4:04 PM… chicken went on opposite side of the fire and under the lid vent.
4:23 PM and we’re at 325*…it’s a beautiful fall day and we were out soaking up some late afternoon sunshine!
4:48 PM getting some good color, but the piece closest to the fire was darkest…
So I swapped them around.
4:57 PM it hit 390*
So I mostly closed the top vent and about half closed the bottom…
5:13 PM coasted on up to almost 400*… IT is coming along nicely…
5:14 PM pulled off the lid to check color…looking good!
5:31 PM still holding right around 400*…
5:35 we’re at the target temp and the fire just reached the end of the snake, so it is starting to cool down…held out perfectly! (This was more accident than skill! Lol
)Finished product…
Plate shot…I pulled the skin off to show the smoke profile…
Final take…I will do this again!! The smoke flavor was present but not overwhelming and the chicken was juicy and very tender!
As always, thanks for looking!
God bless…
-Mike
