Chicken Thighs (MES 40 Smoked)

Discussion in 'Poultry' started by bearcarver, Aug 6, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Red !!!

    Neither one of us like Raw Onions, and I'm the only one who likes them fried or caramelized, so you won't find raw onions in any of my smokes.

    Bear
    Thanks Moses!!

    Sounds like you need to make them real soon!!!

    Bear
     
  2. jag reddog

    jag reddog Newbie

    Hey Beaver great job in the chicken thighs! In the foil pans you have some racks that keep those thighs up.Where/what kinda of racks are those?Keep in mind I have the 30" EMBS.Also have you tried the Bradley racks for the MBS some say they fit but at a angle.Some say you have to mod them.I wish now I would have bought the 40".But life goes on so I can live with it.Thanks Beaver-really learned a lot from your post.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Than k You Jag!!

    8" x 10" Half-Size Footed Draining Grate for Steam Table Pan ($3.79 Each)  I get them cheaper locally. Other web sites could be cheaper too.


    http://www.webstaurantstore.com/8-x...aining-grate-for-steam-table-pan/4070228.html

    None of the Bradley racks I found would fit in the MES 30 or the MES 40.

    Bear
     
    Last edited: Oct 31, 2014
  4. Very helpful - did a pan of thighs and legs on Saturday - the pans advice is much apprecaited.  I marinated mine overnight in Italian dressing and then tossed them with some rib about an hour before putting them on the smoker.  They came out great - we ate about half of them for dinner on Saturday, then shredded the rest for sandwiches for the rest of the week.  Thank for the guidance!
     
  5. nice looking spread there bear, awesome thread there, thanks dannylang
     
  6. Was looking for something like these. Thanks! Too bad I just placed a webstaurant order for something else. Oh well...a smoker's gotta do what a smoker's gotta do!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Tonka!!

    Glad they worked good for you!!

    Bear
    Thank You Danny!!

    Glad you liked it !!

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

  9. Always good deals on chicken legs and thighs around here in eastern South Dakota.Been using a lot of pepper blends that a buddy and I have made.

    Even some smoked jalapeno and Trinidad scorpions that we blended with various spices.Sure am missin that sweet corn bout now!!!Looks great!
     
  10. Can't ever go wrong with legs and thighs 

    Gary
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Callus!!!

    Bear
     
  12. Mm that looks really good:drool
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Jason!!

    I Appreciate it !!

    Bear
     
  14. ches

    ches Newbie

    I like smoked chicken, and the Thighs are the best.  However, I must be doing something wrong because when I do them in my MES 30 at 275 deg, (inside at 170 deg.) the skin is a little like rubber.  So I have been smoking them for 30-45 minutes then putting them on the grill offset from heat at 400 deg. or so.  Skin the gets nice and crispy which is how I like it.  I also spray them with olive oil.  Any hints on what I may be doing wrong when I do them all the way in the MES.  I keep the vent wide open.

    Ches.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    This thread is hard to go by as to my final temp because of the pan problem I described, but the one below didn't have the pans blocking the heat, so I can be sure that those thighs only got 275° during the last 45 minutes. The skins were not rubbery, but not so crisp that they break easily. We like them just the way they were.

    Here's the other one:

    Chicken Thighs (Hickory Smoked)

    I could guess that maybe your temp is not really 275° when you think it is. Are you using a therm like a Maverick, or are you just going by what your MES says the temp is.

    If your temps were actually at 275°, and you aren't getting them as crispy as you like, throwing them on a grill like you did is a good way to do it.

    Bear
     
  16. Good advice from the Bear  That's what I do 

    Gary
     
  17. Yes, Bear Carver is correct crisp the skin at 400 deg.
     
  18. mummel

    mummel Master of the Pit

    Bear how come you used pans?  Can one just put the thighs directly on the grates?
     

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