Chicken thigh advice...

caseydog · 03-31-2011, 09:36 PM

I know that chicken thighs are one of the categories for competition BBQ, but I've never done them on the smoker. I got some really cheap today on sale, so what happens next?

I plan to smoke some Bb ribs on the WSM this weekend, and thought I might as well do some thighs at the same time.

I figure I should put the chicken below the pork, since cooking chicken drippings on pork might be a bad idea. Is that plan kosher? Well, not kosher in the real sense, but you know what I mean. I'm not religious -- I just don't want to get food poisoning. I figure pork fat drippings on chicken can only lead to good things.

What other chicken thigh advice should I consider?

CD

landarc · 03-31-2011, 09:48 PM

I tend to do chicken beneath pork, cause I like pork fat on chicken. No other reason than that. I don't worry about chicken juice on pork with the cooking times involved here.

Cast Iron Chef · 03-31-2011, 09:52 PM

I always do mine higher 350-400. I've seen lots of comments that smoking isn't great for chicken.

Meat Burner · 03-31-2011, 10:00 PM

Chicken thighs are not a category for competitions.

Contracted Cookers · 03-31-2011, 10:05 PM

same as

Meat Burner · 03-31-2011, 10:11 PM

We have two firsts with legs. So go with what you have confidence with.

Sammy_Shuford · 04-01-2011, 04:36 AM

Chicken (what ever peice) is normally at a different temp and time, seperate cookers.

Black Dog BBQ · 04-01-2011, 07:48 AM

CD check out thirdeye's blog. He has some good info on thighs.

http://playingwithfireandsmoke.blogspot.com/

Full Draw BBQ · 04-01-2011, 09:05 AM

I've actually had great luck smoking chicken. I have a Lang 60D, and the firebox side of my smoker is hotter, so the chicken is cooked there, it's quicker and the chicken doesn't take on too much smoke.

Hub · 04-01-2011, 12:19 PM

Chicken thighs are very forgiving and I do cook them in the same cooker with ribs for comps (you didn't mention competition, though). Many cooks "fight" with the skin to get it tender or "bite through". Often, it will toughen at smoking temps. The most common fixes for this are either removing it a scraping it until thin (then re-applying it) or to coat it well with butter, or both. It is also easy to over-smoke it so take it easy on that count.

03-31-2011, 09:36 PM	#1
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Chicken thigh advice... I know that chicken thighs are one of the categories for competition BBQ, but I've never done them on the smoker. I got some really cheap today on sale, so what happens next? I plan to smoke some Bb ribs on the WSM this weekend, and thought I might as well do some thighs at the same time. I figure I should put the chicken below the pork, since cooking chicken drippings on pork might be a bad idea. Is that plan kosher? Well, not kosher in the real sense, but you know what I mean. I'm not religious -- I just don't want to get food poisoning. I figure pork fat drippings on chicken can only lead to good things. What other chicken thigh advice should I consider? CD

03-31-2011, 09:48 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I tend to do chicken beneath pork, cause I like pork fat on chicken. No other reason than that. I don't worry about chicken juice on pork with the cooking times involved here. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-31-2011, 09:52 PM	#3
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	I always do mine higher 350-400. I've seen lots of comments that smoking isn't great for chicken. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

03-31-2011, 10:00 PM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Chicken thighs are not a category for competitions. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-31-2011, 10:11 PM	#6
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	We have two firsts with legs. So go with what you have confidence with. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-31-2011, 10:05 PM	#5
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	same as

04-01-2011, 04:36 AM	#7
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	Chicken (what ever peice) is normally at a different temp and time, seperate cookers. __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

04-01-2011, 07:48 AM	#8
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX	CD check out thirdeye's blog. He has some good info on thighs. http://playingwithfireandsmoke.blogspot.com/ __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser Last edited by Black Dog BBQ; 04-01-2011 at 07:51 AM.. Reason: added link

04-01-2011, 09:05 AM	#9
Full Draw BBQ Full Fledged Farker Join Date: 03-22-11 Location: Frisco, TX	I've actually had great luck smoking chicken. I have a Lang 60D, and the firebox side of my smoker is hotter, so the chicken is cooked there, it's quicker and the chicken doesn't take on too much smoke. __________________ [B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2

04-01-2011, 12:19 PM	#10
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	Chicken thighs are very forgiving and I do cook them in the same cooker with ribs for comps (you didn't mention competition, though). Many cooks "fight" with the skin to get it tender or "bite through". Often, it will toughen at smoking temps. The most common fixes for this are either removing it a scraping it until thin (then re-applying it) or to coat it well with butter, or both. It is also easy to over-smoke it so take it easy on that count. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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