Chicken thighs

[nomadd917]

Going to smoke up some chick thighs on my WSM tonight.

They are sitting in some Italian dressing to marinade for a couple hours.

In about an hour or so I’ll rub them down with some SPOG. Smoke at 275-300 with a cherry chunk or 2 for some smoke flavor.

 

[nomadd917]

Chicken rubbed down ready to go on WSM.

 

[bluewhisper]

I remember the first time I was shown grilling CHX in Italian. I grew up with grilled beef, maybe hot dogs, and that was about it. The chicken/Italian combination caught my love at first bite and so it is today.

 

[nomadd917]

They are on the smoker. Sitting around 300 with all vents wide open.

 

[nomadd917]

I remember the first time I was shown grilling CHX in Italian. I grew up with grilled beef, maybe hot dogs, and that was about it. The chicken/Italian combination caught my love at first bite and so it is today.

I love the Italian marinade for chicken. Ideally I’d like to do it overnight but this was a last minute decision for dinner. Got about 2 1/2 hours to marinade.

 

[nomadd917]

Dinner:

 

[yankee2bbq]

Is that a WSM 22? If so, I just bought one. Is 300 degrees the hottest it can run? Also, do you put water in the pan?

Chicken looks great. Good job!

 

[SmokinAl]

The thighs look delicious!
They are my favorite part of the chicken!
Al

 

[nomadd917]

Is that a WSM 22? If so, I just bought one. Is 300 degrees the hottest it can run? Also, do you put water in the pan?

Chicken looks great. Good job!

I have the 18. I was able to get the temp up to around 350 by propping the side door open about an inch and by offsetting by like 1/2 inch.

I did put water in the pan. Haven’t tried doing anything on the WSM without water. My guess is the temps would get higher without the water.

 

[sauced]

Great looking chicken!!!

 

[nomadd917]

Great looking chicken!!!

Thanks! It tasted great, it was tender, and it was very juicy. Just need to work on the skin. I’ve seen some suggestions online about things to do to get bite through skin I’m going to try.

 

[troutman]

Had someone years ago tell me about the Italian dressing "secret". Been using it myself ever since. Good to see those thighs, bet they were awesome.

By the way, I lived in Ptown for about a year. Went to Bradley for a semester back in the day!

 

[gmc2003]

I have the 18. I was able to get the temp up to around 350 by propping the side door open about an inch and by offsetting by like 1/2 inch.

I did put water in the pan. Haven’t tried doing anything on the WSM without water. My guess is the temps would get higher without the water.

Yankee, don't put water in the pan if you want higher temps. You can either use lump or just start the charcoal with more lit coals(maybe a full starter spread over the entire top of the ring). If you still need more heat put a wood chip or two under the edge of the lid. Nomadd, sorry for highjack, your chicken looks great.

Chris