1st Q-View Chicken Thighs

Discussion in 'Grilling Chicken' started by whittling chip, Jan 14, 2012.

  1. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    I haven't done a Q-View before but after last nights thighs I had to share.

    I seasoned with Weber Kick'N Chicken w/ EVOO.

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    I grilled them on my Weber 22.5" One Touch grill. Smoke with Oak lump and soaked apple chips.

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    Plate view with spinach, cole slaw and stuffing.

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    The skin was crisp and when we bit into the thigh it was firm and moist.

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    Thanks for looking
     
    Last edited: Jan 14, 2012
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks delicious! Great job!
     
  3. venture

    venture Smoking Guru OTBS Member

    That is the setup I use for most of my thighs.

    Yours look great!

    Good luck and good smoking.
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    nice & juicy!  Congrats!
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Yep.........
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job - congrats 
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Nothing like getting your mouth around some nice warm juicy thighs! 
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Looks good from here.
     
  9. sprky

    sprky Master of the Pit OTBS Member

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  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good...JJ
     
  11. chicken thighs are some of my favs and they look good!!!
     
  12. Looks great! How long did you have them on the grill?
     
  13. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    I only smoked them for 1.5 hours using a water tray underneath. Sometimes I use a flat piece of foil instead of the water.

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    What that does is cooks it in about 45 minutes with skin that is as crispy as potato chips. I know this isn't a long smoking process but I can still get the great taste of whatever wood that I'm using. I just use a little bit more than TBS.[​IMG]

    I like the foil method best because if my wife has chicken thawed, I can start a chimney, soak some chips, prep the chicken and be eating in just over an hour and a half. The water tray adds time but makes it jucier. I have to slide the chicken over direct coals for the last 5 minutes or so to get the cracklin' crispy skin that we like.

    Thanks for looking, I have to go check the cheese. (Thread to follow later today). I'm also doing 4 types of almonds after the cheese comes out in ~3 more hours.
     

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