Chicken Thighs

[harleybike]

So. I’m back after a long time off of smoking. My first cook on my new RT-590 and first ever pellet smoker cook. I wanted to make it an easy and quick first cook, Boneless, skinless chicken thighs. Along with bite size creamers potatoes. I did the 0-400 cook. I used Meat Church “The Gospel” rub. A few points of interest. They cooked for just under an hour and taken off at an IT 175. I noticed that there was not a lot of smoke coming out of the grill. The chicken, while very tender and juicy did not have much smoke flavor. The potatoes were undercooked. I read a post that they should have been done at the same time as the chicken. Any input would be greatly appreciated. Cheers!

 

[SmokingUPnorth]

What brand of pellets did you use? When I had a pellet grill I would use my AMNPS to get more flavor along with Lumberjack pellets. I found that gave the most smoke flavor. Also for longer cooks start at lower temps. Like 200* for an hour or so to generate more smoke.

 

[jcam222]

Looks good. I love chicken thighs just slightly less than wings. So good.

 

[harleybike]

What brand of pellets did you use? When I had a pellet grill I would use my AMNPS to get more flavor along with Lumberjack pellets. I found that gave the most smoke flavor. Also for longer cooks start at lower temps. Like 200* for an hour or so to generate more smoke.

They sent four 18# bags their 4 pellet flavors for “free” so I cracked open the mesquite pellets. I tired the 0-400 method. They cooked quick. So lower and slower night give them more smoke flavor?

 

[harleybike]

Looks good. I love chicken thighs just slightly less than wings. So good.

Oh they were delicious. Just not enough smoke.

 

[Bigtank]

RT's are very good pellet cookers run on low for 30 minutes or more then slowly start bumping up the temp 20/25 degrees at a time until you reach your desired IT. Use the probe(s) that came with the RT. when you get within 5 degrees then check with an instant read thermometer.

 

[Texas Cookin']

Good looking thighs. On a pellet, the lower the temp the more smoke you will get. You can always supplement/add smoke with a tube as well. I cook with a lot of mesquite as it is native to my area. It will leave a very strong/pronounced smoke flavor usually.

 

[DRKsmoking]

Chicken looks great, and i'm with you I like a little more smoke on mine
My wife would love yours , she is on the less smoke for her foods most of the time. I just can't win.

David

 

[smokerjim]

They look good, unfortunately with pellet smokers the higher the temp the less smoke you'll get. I would imagine at 400 you wouldn't get much at all.

 

[chopsaw]

The thighs look great . I have a different brand of pellet grill , that puts nice smoke flavor on the food . I do like suggested in post #6 . I start low , then after a period of time bump the temp 25 degrees and let it ride for a bit . Do that until your desired temp is reached .
I smoke around 325 or less ,,, 400 and up for grilling .

 

[harleybike]

They look good, unfortunately with pellet smokers the higher the temp the less smoke you'll get. I would imagine at 400 you wouldn't get much at all.

Gotcha. Learning curve. Thanks.

 

[harleybike]

The thighs look great . I have a different brand of pellet grill , that puts nice smoke flavor on the food . I do like suggested in post #6 . I start low , then after a period of time bump the temp 25 degrees and let it ride for a bit . Do that until your desired temp is reached .
I smoke around 325 or less ,,, 400 and up for grilling .

Sounds like Allan. Thanks man.