Smoking bone in chicken

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Original poster
Jan 27, 2017
Seattle wa
Tonight I'll be smoking (bone in) chicken thighs with my Thirsty Bird seasoning. I'll also be smoking red potatoes and asparagus. I always poke potatoes with a fork first and then a little olive oil with garlic salt.
Olive oil and garlic salt for asparagus too, but I'm going to try something new tonight. I'm going to wrap 4 of the asparagus in bacon and see how it turns out.
I should have doubled the rub recipe but ran out.

I'll set temp between 250°-300° and cook for about 2 1/2 maybe 3hrs.

I'm smoking on a Master Forge propane smoker.
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You wont want to eat asparagus any other way. I like to take 3-4 stalks and wrap with bacon and grill it. With a bigger load inside the bacon you can get the bacon crisper and the asparagus isnt soggy. 
Sounds like a good smoke and even better dinner.

Bacon Wrapped Asparagus is really good stuff.
Wrap 3-4 or even more together depending on thickness of the spears.
They're much better done on the grill or broiler finished to get nice crispy bacon.

These were easy 1/2" or better, and wrapped three each.

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Ah that makes sense. Thanks for the tips. I was also thinking of wrapping them in cheddar and then bacon also.
I definitely needed 3 or 4 asparagus per one wrap of bacon. Asparagus was done way before the bacon. I finished them off on the grill. Everything else turned out great! I'm really liking this smoker! I even like it better than the Traeger that I had. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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