Smoked Chicken Thighs

[Steve In Pa]

Did chicken thighs on the vertical yesterday for the first time. Tried to keep the temp at 275 to crisp the skin. Turned out OK, but the process was a lot longer than some of the recipes I checked out.
I’m sure it had to do with the internal temp. I set the machine at 290 hoping for 275, but it stayed lower than that for the most part. It was in the upper 50s F outside here with a breeze here, so factoring that in.
The wings were OK but I think I want to crank it up to 300 or 310 next time. I used oven thermometers inside to monitor and don’t rely on the built in temp probe.
The other thing was the provided meat probe seems a bit large for the thighs. I don’t think it was giving me a correct reading of the internal temp.
So I have other probes that I can use, these are the ones with the probe, a base unit and an app to check things. Their probe is smaller in size so I think that may help.
Part of the learning curve.

 

[Jimsmokes]

I usually do thighs and wings on my weber with a vortex. When I use the 1150 I run it on smoke for a hour or so. Then take it to 325 grate temp to crisp the skin.

 

[Steve In Pa]

I usually do thighs and wings on my weber with a vortex. When I use the 1150 I run it on smoke for a hour or so. Then take it to 325 grate temp to crisp the skin.

How long does it take to reach 325? My vertical takes a while to jump up temps. If I’d go from smoke to 325 it would probably take 20-30 minutes

 

[Jimsmokes]

Maybe 10 to 15 min tops. I turn it to high and go by probe temp on the grate.

 

[Steve In Pa]

Maybe 10 to 15 min tops. I turn it to high and go by probe temp on the grate.

OK, the recipe I was using was basically smoke as you cook, but I’ll try the smoke and then cook approach. Seems like it is a better way.

 

[Steve In Pa]

What model is your vertical?
Were you using the water pan? Sometimes I think the H20 moderates/cools the oven making if difficult to achieve 300+ degrees until the H20 boils off.
If you could find a piece of 3/16 or 1/4" PLATE slightly larger than the waterpan reservoir.It will store heat, keep a more consistent temperature and will not have the steam.

Try putting kosher salt and peppercorns in a spice/coffee bean grinder. Put the lid on, fire it up and shake the spice grinder like you would a cocktail. Do this until S&P is same powdery grind like all purpose flour. Mix one cup sifted flower with tbl-spoon+/_ of the S&P and 1 t-spoon of baking powder. Lightly sift this over the chicken. Do not dredge. The baking powder will tighten and help crisp the skin. Of course you would finish seasoning these thighs/wings with the other seasoning you use.
My PBV5 COMP does this nicely..
Sometimes I smoke off a BUNCH of wings on Saturday (slightly past par cook and (refrigerate), then on Sunday I will will deep fry or hot oven roast to finish. Then I toss em in my favorite sauce.

I have the PBV4, and yes I did wonder if the water in the pan was affecting getting my higher temp. Maybe the water in the pan is really only necessary for those longer smokes, like briskets, etc..
Thanks for that recipe, I’m gonna print that out.

 

[Steve In Pa]

Yes to the waterpan on long smokes. But there is a caveat.. I have several smokers. I also have temperature monitoring devices that provide a time/temperature graph. With this graph you will see temp spikes when auger is feeding, the graph will be a wavy line showing temp swings in the oven. With a dry water pan my unit has triple degrees of temp swing compared to having water in the pan full of H20. After noting this fact I got my hands on some iron plate. 1/4"X12X18" steel plate weighs 15 lbs and this metal will store heat and moderate temp swings without evaporative cooling. For instance, if one likes to spritz this stored heat will help maintain a more even temp when opening and closing the door to often.

On my PBV4 there's a fairly heavy duty cover over the burn pot, I was thinking this may serve similar to how your plate would. Not 1/4 inch but hefty.
I'm going to have to experiment with a dry water pan on shorter/hotter cook and see how the temp swings goes.

 

[Steve In Pa]

I think off it like this, if my refrigerator is empty off everything except a six pack, when open the door all the cold air rolls out and down to my feet. I close the door, all the cooled air was replaced with 70F air. So, the compressor is called upon to lower the temp again. But if I had 3 cases of beer in there, when I opened the door the cooled air still hits my feet. But when I close the door the compressor has stored cold energy to help get the inside temp back to 33F.
Y,our not picking up on what Im puttin down, carry on.

Yes, I get the drift. Like putting in a cold brisket vs a room temp brisket. It's going to cool the smoker much more. I think the water in the pan is a significant factor in high heat situations as far as keeping it from getting there.
I have a cast iron skillet that could sit there too on the bottom acting as a modulator.

 

[Mike From R.I.]

I'd worry about taking the water pan out and having a grease fire.

 

[Redoctapus]

Did chicken thighs on the vertical yesterday for the first time. Tried to keep the temp at 275 to crisp the skin. Turned out OK, but the process was a lot longer than some of the recipes I checked out.
I’m sure it had to do with the internal temp. I set the machine at 290 hoping for 275, but it stayed lower than that for the most part. It was in the upper 50s F outside here with a breeze here, so factoring that in.
The wings were OK but I think I want to crank it up to 300 or 310 next time. I used oven thermometers inside to monitor and don’t rely on the built in temp probe.
The other thing was the provided meat probe seems a bit large for the thighs. I don’t think it was giving me a correct reading of the internal temp.
So I have other probes that I can use, these are the ones with the probe, a base unit and an app to check things. Their probe is smaller in size so I think that may help.
Part of the learning curve.

Good luck.

 

[Steve In Pa]

Good luck.

Thx. Looking forward to giving it a try

 

[Sparky]

Thx. Looking forward to giving it a try

Let us know how they turn out