Chicken Thighs (MES 40 Smoked)
Found thighs on sale @ 99 cents per pound. Got a pack of 10.
Day #1 (Prepping):
Rinse Thighs, Dry, Coat with EVO, apply Rub, Put in Zip-lock, and put in Fridge over night.
Day #2 (Smoking)
1:15 PM------------------Preheat MES 40 to 225*
1:15 PM------------------Fill AMNPS ½ full with Hickory Pellets, and light one end.
1:35 PM------------------Put AMNPS on bottom bars, left of the chip burner assembly.
2:00 PM------------------Put both pans on 2nd position grill.
3:30 PM------------------Bump Heat up to 250*
4:00 PM------------------Bump Heat up to 275*
4:15 PM------------------Put Pan of Stuffed Twice Baked Taters on top position.
5:00 PM------------------Thighs not done yet----See ** Below.
5:00 PM------------------Remove Taters & move one Pan of thighs to top position.
5:50 PM------------------Remove finished Thighs.(165* to 172*) Pics & Eat.
** I noticed during the smoke, my Maverick above the Thighs (left side) was averaging 160* to 210*, and the Maverick below the Thighs (right side) averaged 240*, then 260*, and then 290*. At first I thought it was either the upper probe being close to the cold meat, or the 2 Foil Pans on one rack was trapping the heat below them. Once the thighs got hot, I realized it was definitely the Pans trapping the heat. They take up nearly the whole depth & width of the Smoker. Normally the thighs would have been done by 5 PM, but they were only at about 142* IT at that time. When I removed the Taters, I moved one of the Foil Pans to the top position. This changed both of the Mavericks to the 270* to 285* range. The Thighs were all between 165* and 172* at 5:50 PM, and I removed them. They were still Awesome!!!
Bear
Ten Thighs @ 99 cents per pound:
Rub over EVO, bagged & into fridge over night:
Five in each tray on top of wire drying racks:
View through my window:
Stuffed Twice Baked Taters ready for smoker:
Perfect AMNPS TBS:
A little Local Corn:
Stuffed Twice Baked Taters fresh out of smoker:
Thighs fresh out of smoker:
Bear's First Helping:
Found thighs on sale @ 99 cents per pound. Got a pack of 10.
Day #1 (Prepping):
Rinse Thighs, Dry, Coat with EVO, apply Rub, Put in Zip-lock, and put in Fridge over night.
Day #2 (Smoking)
1:15 PM------------------Preheat MES 40 to 225*
1:15 PM------------------Fill AMNPS ½ full with Hickory Pellets, and light one end.
1:35 PM------------------Put AMNPS on bottom bars, left of the chip burner assembly.
2:00 PM------------------Put both pans on 2nd position grill.
3:30 PM------------------Bump Heat up to 250*
4:00 PM------------------Bump Heat up to 275*
4:15 PM------------------Put Pan of Stuffed Twice Baked Taters on top position.
5:00 PM------------------Thighs not done yet----See ** Below.
5:00 PM------------------Remove Taters & move one Pan of thighs to top position.
5:50 PM------------------Remove finished Thighs.(165* to 172*) Pics & Eat.
** I noticed during the smoke, my Maverick above the Thighs (left side) was averaging 160* to 210*, and the Maverick below the Thighs (right side) averaged 240*, then 260*, and then 290*. At first I thought it was either the upper probe being close to the cold meat, or the 2 Foil Pans on one rack was trapping the heat below them. Once the thighs got hot, I realized it was definitely the Pans trapping the heat. They take up nearly the whole depth & width of the Smoker. Normally the thighs would have been done by 5 PM, but they were only at about 142* IT at that time. When I removed the Taters, I moved one of the Foil Pans to the top position. This changed both of the Mavericks to the 270* to 285* range. The Thighs were all between 165* and 172* at 5:50 PM, and I removed them. They were still Awesome!!!
Bear
Ten Thighs @ 99 cents per pound:
Rub over EVO, bagged & into fridge over night:
Five in each tray on top of wire drying racks:
View through my window:
Stuffed Twice Baked Taters ready for smoker:
Perfect AMNPS TBS:
A little Local Corn:
Stuffed Twice Baked Taters fresh out of smoker:
Thighs fresh out of smoker:
Bear's First Helping:
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