Smoked Chicken Thighs *** 56K WARNING ***

Did these up with a blend of Pecan & Oak pellets.





The pecan & oak blend provide a great taste as well as a nice pink look.


The skin goes into the freezer to be fried and used in baked beans later.







John

Once again John, great pictures. Where do you get your pellets and what was the cooking time? Chow Jim

Nice JohnA and thanks for the warning...

MikeS.

Yum!!!!!!!!

quote:

Originally posted by Jimeats

Once again John, great pictures. Where do you get your pellets and what was the cooking time? Chow Jim

Hi Jim,

I use the Pellets from BBQ Delight. They produce two types, one is pure flavor wood for short-term use in small pouches on a grill and the other is an oak/oak blend for long term cooks on a pellet smoker. I set the smoker on the smoke setting for one hour and then bumped to only 225 because I also had ribs and a butt in there. It took about another hour to get to an internal temp of 165. When I do chicken alone I smoke for an hour then bump to 350 for about 30-45 minutes.

Mike S.,

I'm still dumb as a doorknob about posting pictures, I see a lot of others with no warning? Guess it's better safe than sorry so I'll continue to do so on new threads. How about when responding , how do I do it then?

Thanks

Hi Ann,

Thank youi

John

John, looks great. I've never tried the chicken skin in the beans----sounds interesting. However, the skin looks good enough to eat straight like gribenes!

Wonderful looking. I too could eat the chicken straight up.

Save the skin for the beans, geat idea John!

There is some real good info about posting pics on the "hard to read" thread in the msc. section.
Joe

The thighs were nice and moist, very tasty. Fried chicken skin added to Bush's beans, along along with some fried onion, molasses, and BBQ sauce, does wonders for the beans.

John