Chicken Thighs (Hickory Smoked)

[Bearcarver]

 
Another Newb checking in, and I have a couple questions as well.

I can answer yours though, and mine are related so maybe we can both learn something here.

the EVOO= extra virgin olive oil

Amnp- is the pellet smoker box, filled with wood pellets of whatever wood you prefer. There are plenty of pic's and  people using this thing around here, though I had never heard of it before a week or two ago myself.

Here it is A- Maze- N- Pellet smoker http://www.smokingmeatforums.com/products/a-maze-n-pellet-smoker

So, my questions- Why all the love for the AMNP?  It makes smoking meat the pleasure it was meant to be!!

Instead of the standard chips or chunks? Yes, instead of using chips & chunks.

The AMNP is only the smoke source, correct? Not the heat source as well? AMNPS is only the smoke source.

(No, I haven't read my own link above yet, that comes next) Would I set the temp lower to accommodate for some heat coming from the pellets or is it limited like chips and chunks? No, you don't set your smoker temp lower. The only time the few degrees of heat coming from the AMNPS wil affect anything is when you cold smoke cheese in warm weather, but you can fix that with a jug or 2 of frozen water.

Will this pellet box fit into most any upright box smoker? Most if not all. It was designed to even fit on the bars in the bottom of a small MES 30.

Bearcarver, first I love everything I've read you making and plan to follow many of them, this one included, so many thanks- For the thighs, do you go straight from fridge to smoker? Still chilled? I go from fridge to smoker with anything to avoid too much time in the Danger Zone (40* to 140* IT in 4 hours)

As a general rule, do any of you bring the meat up to temp before it goes in the smoker, or is there any rule of thumb there? re. the temp of the meat going on. Never---See above.

I have a Masterbuilt XL. When I am smoking at a relatively low temp, most recently a pretty large Butt @ 220+- I don't seem to get much smoke. I'm not convinced my thermometer is correct for one thing, so I may have been @ around 200 or less, so that may be the problem. Or do any of you crank up the heat to get the smoke rolling then reduce it when the meat goes in? Course that can't be done as I add more chunks.

This answers your question about the AMNPS. If you load it up & light one end, you can get up to 12 hours of Perfect Smoke without having to touch it.

Thanks to anyone willing to jump in here and sorry for being long winded, I don't typically post in book form...

Bear

 

[backyardboss]

Bear thanks for the reply. After reading further about the AMNP, it is on the very short list of nextgets.

Right there with a thermometer that works and a better water/drip pan. Looking forward to using this thing and it opens up the entire cold smoke idea for me, which could be really really dangerous! ha.

 

[Bearcarver]

 
Bear thanks for the reply. After reading further about the AMNP, it is on the very short list of nextgets.

Right there with a thermometer that works and a better water/drip pan. Looking forward to using this thing and it opens up the entire cold smoke idea for me, which could be really really dangerous! ha.

Glad I could help!!

As for the thermometer, like most guys on here, I would recommend the Maverick ET 732. The guy who sells the AMNPS also sells the ET 732. You can save on shipping.

Bear

 

[franko]

Bear, this is a great and informative thread (as yours usually are). Would you mind sharing the rub recipe you used on these?

Thanks,

Franko

 

[Bearcarver]

 
Bear, this is a great and informative thread (as yours usually are). Would you mind sharing the rub recipe you used on these?

Thanks,

Franko

Thank You Franko!!

I'm sorry, I don't have that recipe. I bought that rub from a Buddy of mine.

Bear

 

[scooper]

Lookin' good, Bear!  You are always an inspiration!

 

[ericparkr]

Your dishes images are look good.I never to try thigh chicken and other recipes .But after your blog story , i think the all recipes most use to eat one time in my life thanks to share all delicious dishes.

 

[Bearcarver]

 
Lookin' good, Bear!  You are always an inspiration!

Thank You Much, Scooper !!

Bear

Your dishes images are look good.I never to try thigh chicken and other recipes .But after your blog story , i think the all recipes most use to eat one time in my life thanks to share all delicious dishes.

Thank You Eric !!

All of my Step by Steps are there to help!!

Any questions, just give me a Yell !!

Bear