has anyone cooked chicken thighes on a SM160 if so could you get the skin crispy.
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I have cooked plenty,but never tried to crisp them.I justed worked for a good bite through.
I don't even try to crisp them in the FECs,except some comps.
I don't even try to crisp them in the FECs,except some comps.
Not sure on the SM but on my FEC I do 224 x 3 hours then 350 for 30 minutes. I did 6 whole chickens Sat. and they were great! If you can't get high temps. on the SM use your grill to finish.
Or pop 'em in a screaming hot oven for about 30 minutes - I did a splotched chicken that I smoked first and then popped in a 425 oven for 30 minutes. Ooooh Wheeee was it good... You need at least 350 or higher (preferably higher) to get that crispy skin.
Depends on your method. Chicken gives off a lot of moisture. If you put a bunch of thighs in the 160, it will generate a lot of moisture.
Crispy skin and moisture don't mix.
Crispy skin and moisture don't mix.
quote:Originally posted by flracer43:
has anyone cooked chicken thighes on a SM160 if so could you get the skin crispy.
Aint gonna happen in a 160. You can achieve excellent bite thru via a number of methods. Follow BigMike's advice or finish them over charcoal.
quote:Originally posted by SmokinOkie:
Depends on your method. Chicken gives off a lot of moisture. If you put a bunch of thighs in the 160, it will generate a lot of moisture.
Crispy skin and moisture don't mix.
ok thanks,
Yep. I'm into smoking the chicken in the Elite then finishing on the grill or oven. Some good stuff.