26" kettle Chicken thighs and poppers

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Buckeye02

Smoking Fanatic
Original poster
SMF Premier Member
May 26, 2020
323
281
Ohio
Decided to throw some chicken thighs and poppers on the kettle. Keeping the kettle around 300°. Nice sunny day for the pool for the kiddos and some beers for daddy!
 

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Thanks guys! Gotta get through this week then off work for a week. Gonna do a Waterpark Sunday and then back over for the zoo on Monday. Other than thats lots of swimming, bbqing and family time! A good one fashion staycation!
 
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sometimes the chicken under the skin taste amazing with flavor and then other times it's like I baked them. Any ideas?
Yup . I do a lot of chicken . I have had the same issue . I think it comes from the amount of skin on them . Some have the big flap . I used to leave that on and wrap around the bottom of the piece . I think that seals them up to much and they braise in the juice . Not really a bad thing , but comes out more like baked .
I now trim them back to the edges of the meat and the bottom is completely open .
 
Yup . I do a lot of chicken . I have had the same issue . I think it comes from the amount of skin on them . Some have the big flap . I used to leave that on and wrap around the bottom of the piece . I think that seals them up to much and they braise in the juice . Not really a bad thing , but comes out more like baked .
I now trim them back to the edges of the meat and the bottom is completely open .
Yea I do what you said you do now. I trim them and leave the bottom completely open. I like to hit it with direct heat towards the end of the cook to add that charcoal sear on the bottom
 
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