Jerk Thighs on smoker

[smallz]

Tried a jerk chicken cook today on my new charcoal smoker. Set temp at 400 and laid them skin down to get the charring going. To my surprise they blackened up so fast(10 min) so I had to quickly start moving them off of the searing grates. They tasted really good and the juice was great. Should I next time sear them with the lid open, move them up and then let them take on the smoke. Or should just plan on cooking them without the thought of smoke?

Very happy with the outcome but it cooked a lot faster than I thought. Any tips?

 

[jcam222]

I'd run chicken at 300F , should get good bite through skin with a little longer in the smoke. Nothing wrong with that chicken you did though, looks good to me.

 

[bigfurmn]

My only thought is are your sharing any of that??? That looks mighty good from here.

 

[smallz]

I'd run chicken at 300F , should get good bite through skin with a little longer in the smoke. Nothing wrong with that chicken you did though, looks good to me.

I will try that temp next time, thank you!

 

[smallz]

My only thought is are your sharing any of that??? That looks mighty good from here.

Gladly would share! Been reading a lot here since joining. I see walkerwoods jerk seasoning is a good chicken seasoning that many have talked about. So I am learning with the cheap stuff before going all out.

 

[Fueling Around]

What charcoal unit are you using?
Any rub with a lot of sugars will char up quickly. Looking at your tasty results says the grill temps were a bit high and not consistent across the grate.

 

[Redicans]

You could also try smoking at a lower temp for a while till you near the temp you want then sear hot and fast skin side to the heat till you reach temp. But the chicken you did looks Awesome anyway!!

 

[chopsaw]

I agree , that the chicken looks great . Nothing wrong with that in my eye .

Like said in post 6 , sugars will darken fast , and looks to me like that's what happened .
Because ,,

Set temp at 400 and laid them skin down to get the charring going.

In my opinion at that temp you should start skin side up and indirect .

For me , a sear is done at the start , on dry meat .

Char comes at the end , or during the cook .

 

[smallz]

What charcoal unit are you using?
Any rub with a lot of sugars will char up quickly. Looking at your tasty results says the grill temps were a bit high and not consistent across the grate.

Using a Masterbuilt 560 Just got it and it is my first smoker.