H
HorseFly
Guest
I'll be smoking/grilling chicken thighs tomorrow, about thirty of them so the grill will be full, even stacked here and there. I plan on indirect heat using mostly hickory with some cherry wood, and I plan on staying a little over 300 degrees for an hour and a half to two hours. At this point I will be wondering if they are thoroughly cooked, since I feel my first job is to not kill my guests. My instant read thermometers just don't work very well. I think I will get some of those disposable poultry thermometers. Anyone know how well those work?