Chicken Thighs?

[Unique Name]

Hey, y'all!
Oops... I meant chicken quarters.
Second smoke/WSM session coming up today or tomorrow.
I'm thinking about trying some chicken quarters.
Hit me with the 411, please.
Higher temps, right (325-375)?
Not gonna brine, just a simple seasoning/rub.
Skin on.
Apple wood.
I'm using the WSM 18er.
Any and all advice, info, concerns and tips are greatly appreciated.
Thank you...

 

[oddegan]

Sounds like you have a plan. The higher temps will give you nice crispy skin. They won't take very long but should still pick up some great flavor.

 

[Unique Name]

Sounds like you have a plan. The higher temps will give you nice crispy skin. They won't take very long but should still pick up some great flavor.

Thanks the reply, Odd.
Also, I've read some folks remove the water pan when doing small cuts of chicken.
Any thoughts on this?

 

[oddegan]

I never use water in my pan. Just a big heat sink and my vent is wide open any way.

 

[oddegan]

I should clarify I do leave the pan in to catch the dripping off the meat. Skin on quarters can get messy.

 

[WaterRat]

Just watch your temp, they go fast at those temps but you'll get good skin. I recommend a probe in if you have one. On the plus side they are hard to mess up, a little over temp and you're still OK.

 

[mike243]

I shoot 275-300 and water for me,I don't worry about time as much about taste,a wet smoke seem to always impart more smoke flavor,no set in concrete way to cook,try different approaches and see which you like. That's the way I play it

 

[Winterrider]

If You can get your hand on some Tony C. Butter Creole injection marinade before the smoke. Did that to thighs last week then rubbed, rested uncovered in fridge overnight fantastic.

 

[chopsaw]

If You can get your hand on some Tony C. Butter Creole injection marinade before the smoke. Did that to thighs last week then rubbed, rested uncovered in fridge overnight fantastic.

I'll second that . Key is overnight so it can work . So good . I also take dark meat to around 185 / 190 .

 

[tallbm]

AT temps 325F or higher you should have edible skin. If you go low on the cooking temp then you end up with leathery skin. With dark meat I just season and cook, it doesn't need any babying unless you just want to. Now with whole birds or breast I always brine at least 12 hours if I can with 24 hours preferred.

 

[SmokinAl]

You may want to just leave the water pan out & let the juices drip on the charcoal/wood.
It gives it a real nice flavor, however there is a bit of cleanup at the end.
Al