- Jul 26, 2009
- 14,317
- 73
The local Albertsons had chicken thighs on sale for .99 # so I bought a tray of them thinking I would just smoke them and enjoy. Then I remembered that we had some smoked mozzarella in the chiller and some ham sooooo lets kick it up a notch .
So I boned and trimmed them up a little and we roasted the bones in the oven and made some great stock with it while the chicken was smoking. Here is an example of the inside of one with the ham wrapped around the cheese then into the boned thighs and finally into some bacon weave for the outside
Here is a closer look of the ham rolled up and ready for the thigh to get closed up
Here is the rub we used. Got this one from Pandemonium
Here is Mrs Scar rolling up the bacon weave on the thighs
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All wrapped and ready for the smoker
Smoked them at 225 for about 2 hours with a mix of Oak Wine Barrel and Pecan using my AMNS with two rows lit on both directions
They reached 170 and the bacon was still not cooked thru so I took out my trusty torch and cooked the bacon some. These are going to be reheated later in the week at our sons house
Here is a closer look at one of them.
They are mighty tasty and will see a return run soon
Thanks for looking

Here is a closer look of the ham rolled up and ready for the thigh to get closed up
Here is the rub we used. Got this one from Pandemonium
Here is Mrs Scar rolling up the bacon weave on the thighs
All wrapped and ready for the smoker
Smoked them at 225 for about 2 hours with a mix of Oak Wine Barrel and Pecan using my AMNS with two rows lit on both directions
They reached 170 and the bacon was still not cooked thru so I took out my trusty torch and cooked the bacon some. These are going to be reheated later in the week at our sons house
Here is a closer look at one of them.
They are mighty tasty and will see a return run soon
Thanks for looking