I would like to use the smoker for smoking chicken thighs. Does anyone have any tips for that. I just received my smoker so I don't know a lot about it
Thanks
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Input chicken thighs,all forums.
This should give you all the discussions to meet your general needs.
If you have a specific question,after all this,we'll try to answer it.
Input chicken thighs,all forums.
This should give you all the discussions to meet your general needs.
If you have a specific question,after all this,we'll try to answer it.
Here's a receipe that I found and everyone loved it
Mai Tai Chicken
Bad Bob's Barbecue Restaurant, Dyersburg, TN
Bobby Grooms: 10 chicken thighs, skin on ...Cookshack Spicy Chicken Rub ...Cookshack Mild Barbecue Sauce
Marinade: 48 ounces orange-tangerine juice or orange-pineapple juice... 2 ounces Parrot Bay Mango Rum ...1 ounce grenadine ... ½ ounce lime juice
Stuffing (optional): 1 lb. sausage... 8 ounces Philadelphia cream cheese
De-bone the chicken thighs. Apply Cookshack Spicy Chicken Rub to both sides of the thighs and work some up under the skin. Place thighs in a Cookshack electric smoker for home use or a Fast Eddy's by Cookshack Model FEC100. Fold the thighs so when they cook they have a nice rounded shape.
Remove casing from sausage and place in smoker in a foil pan.
Set smoker to 275ºF and cook for 1 hour.
While chicken and sausage are cooking, combine marinade ingredients. Seal container and shake. Pour 8 oz. of marinade into a glass of ice and reserve the rest.
After cooking for 1 hour, remove the chicken from the smoker and place it in an aluminum half pan or foil pan. (Leave the sausage in the smoker.) Pour the reserved marinade over the chicken. Cover the pan with foil and return it to the smoker for ½ hour at 275ºF. Remove chicken and sausage from the smoker. If you plan to stuff the thighs set the smoker temperature to 225F. If you do not plan to stuff the thighs, turn smoker off.
Without Stuffing
If you are not stuffing the chicken, turn the smoker off. Remove the thighs from pan and apply a light coating of Cookshack Mild Barbecue Sauce. Let stand for 20 minutes and serve.
With Stuffing
Mix smoked sausage with cream cheese and sprinkle with Cookshack Spicy Chicken Rub. Remove thighs from marinade and place in clean aluminum pan upside down. Stuff with sausage mixture. Apply Cookshack Mild Barbecue Sauce and heat for 10 minutes in smoker at 225ºF.
Finally drink the 8 oz. you poured over the ice.
Mai Tai Chicken
Bad Bob's Barbecue Restaurant, Dyersburg, TN
Bobby Grooms: 10 chicken thighs, skin on ...Cookshack Spicy Chicken Rub ...Cookshack Mild Barbecue Sauce
Marinade: 48 ounces orange-tangerine juice or orange-pineapple juice... 2 ounces Parrot Bay Mango Rum ...1 ounce grenadine ... ½ ounce lime juice
Stuffing (optional): 1 lb. sausage... 8 ounces Philadelphia cream cheese
De-bone the chicken thighs. Apply Cookshack Spicy Chicken Rub to both sides of the thighs and work some up under the skin. Place thighs in a Cookshack electric smoker for home use or a Fast Eddy's by Cookshack Model FEC100. Fold the thighs so when they cook they have a nice rounded shape.
Remove casing from sausage and place in smoker in a foil pan.
Set smoker to 275ºF and cook for 1 hour.
While chicken and sausage are cooking, combine marinade ingredients. Seal container and shake. Pour 8 oz. of marinade into a glass of ice and reserve the rest.
After cooking for 1 hour, remove the chicken from the smoker and place it in an aluminum half pan or foil pan. (Leave the sausage in the smoker.) Pour the reserved marinade over the chicken. Cover the pan with foil and return it to the smoker for ½ hour at 275ºF. Remove chicken and sausage from the smoker. If you plan to stuff the thighs set the smoker temperature to 225F. If you do not plan to stuff the thighs, turn smoker off.
Without Stuffing
If you are not stuffing the chicken, turn the smoker off. Remove the thighs from pan and apply a light coating of Cookshack Mild Barbecue Sauce. Let stand for 20 minutes and serve.
With Stuffing
Mix smoked sausage with cream cheese and sprinkle with Cookshack Spicy Chicken Rub. Remove thighs from marinade and place in clean aluminum pan upside down. Stuff with sausage mixture. Apply Cookshack Mild Barbecue Sauce and heat for 10 minutes in smoker at 225ºF.
Finally drink the 8 oz. you poured over the ice.
That sounds tasty ot me,but if I'd never cooked chicken pieces in a Cookshack,I might best start with pick thighs,or legs.
Salt and pepper,like normal cooking.
Cook at 225*-250* to above 175* internal,prick with knife tip to be sure juice ran clear.
A golfball sized piece of wood will get you started.
Enjoy.
When you master that,marinade four hrs in Zesty Italian dressing,or a simple brine for a couple hrs.
Cook same way.
Enjoy.
When you get bored with that.....add another small step.
Enjoy
Salt and pepper,like normal cooking.
Cook at 225*-250* to above 175* internal,prick with knife tip to be sure juice ran clear.
A golfball sized piece of wood will get you started.
Enjoy.
When you master that,marinade four hrs in Zesty Italian dressing,or a simple brine for a couple hrs.
Cook same way.
Enjoy.
When you get bored with that.....add another small step.
Enjoy