I have been attempting to cook chicken thighs on my FE that equal or are better than I can do on my WSM, though I have managed to get the skin issues resolved, the meat is still very tough. I've tried cooking fast (Eddy's technique) and slowly, though the meat still comes out tough. Can anyone pass on some suggestions?
I do not inject the thighs so I don't know if that will help, but there is a noticable difference in tenderness between the two smokers.
BTW, our 1st place in chicken this past weekend was not done on the FE. I did cook some on the FE, but in comparing the two, it was an obvious choice as to which chicken to submit.
Also, the Porkitects took Reserve this weekend in Westminster for those who are keeping an eye on the FE's performances in competitions.
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