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Hi Bill, They were tender and juicey... The alalbama white sauce really went well with the chicken..

Hey Up in Smoke, I know, I'm such a tease.. :) In the middle of the plate is the alabama white sauce ..

The sweet tater, did this spend anytime on the smoke grates....

The chicken is looking GOOD ! ! ! ! ! The one weakness I have in my BBQ arsenal is Chicken! I have tried everybody's technique, and it only gets good, not great.
Why? Because they took the other pieces first? :D

No, I have always liked the thighs. The breast is my least favorite cut. Don't know why, that's just the way it is :D
Another variation on the double cook method (not to steal these thigh's thunder, cuz they look awesome!) is smoke for 2 hours, roll in flour, then drop into the fryer.

smoked fried chicken is pretty good too.

Now, let;s get back to these thighs.

Sounds good Bill, I'll try that next time .. I usually roll the chicken in pancake flour with salt, pepper, garlic powder, and a bunch of other spices ..

I'm the same way Doug.. I think the thighs and dark meat have the most flavor.
That's similar to the chicken I cooked this 4th of July:

brined, smoked, then grilled to crisp the skin, but I used a Hawaiian style sauce to baste it with while grilling.

It's a little more work firing up the extra equipment (my smoker doesn't double as a grill) but it makes for some fantastic chicken. :D Thanks for sharing pictures of that wonderful meal!

Thighs are my favorite piece to.
I am a thigh man what can I say. I had to use my grill to get the skin crispy also.. but the deep frying sounds interesting. I love good frid chicken.

Good lookin' chicken Joe. I saw Bob make that Alabama white sauce on the Food Network, and it looked kinda thin. The thin look turned me off to making it. Yours looks thick and I think I'll give it a shot with a good smoke. Thanks! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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