Chicken Thighs Smoked

[MacKenzie]

One thing I never do is put smoking wood in with chicken. I find it sucks up smoke like a sponge and over powers the chicken.

So today I added a little cherry wood to the smoking pot and went for it. First marinated teh thighs in Frank's Hot Sauce for a few hours then put them on the grill.

Ran the KK at 330F for about 45 mins until the internal temp was just about 180F. Added the only cob of corn that was left.

And under the skin, the moisture ran out, it was amazing. 

The corn.

The first bite of the chicken I thought not sure I like this smoke flavour. I probably ate a little of the skin in that bite but after that I never notice it and the chicken was wonderful.

Tomorrow I'll take a look inside the pot. One thing I did today was seal the edge with a flour mixture. It was long before I noticed a burning flour smell and figured the chicken will be ruined. Next time I'll put the smoking pot on earlier and I hope to avoid the burnt flour smell.

 

 

 

 

[EGGARY]

Nice looking cook.  When we are in Ottawa we eat the Peaches and Cream Corn.  Yum !

[Stile88]

what a great cook Mac looks so yummy love corn on the grill

[Aussie Ora]

That chicken looks really good nice cook

Outback Kamado Bar and Grill

[Pequod]

That looks great! I love doing just thighs. Sometimes I like to cook them in a butter bath, especially when using smoke. This both adds a lot of flavor (as though thighs need It) and shields the bird a bit from the smoke. 

[Steve M]

Great looking chicken cook. I thought about using the smoke pot on mine recently but needed the direct cook and was working on a half basket.

[tony b]

We're on the downslope here on local corn - maybe another week, two tops. The true sign that summer is over. Got 2 ears going on for supper tonight and gonna try my hand at the Kalua pork. Will post pics elsewhere afterwards.

[MacKenzie]

Today I made a potato galette to go with some leftover chicken thighs.:) 

Also made another loaf of Syzygies' freshly milled flour bread. Might as well use a hot KK while you can.

Plated.

 

 

[Steve M]

Love it! Looks delicious

[MacKenzie]

Thanks, Steve.

I forgot to post this pix.

[Shuley]

It all looks good. I guess I have a different opinion in that I love how much smoke gives chicken flavor when I find it to be a little bland with out it. Each to his or her own!

[MacKenzie]

Thanks,everyone.:)

@ shuley, that's what makes the world go round.:)

[tony b]

Nice potato galette, MacK. Next time, do it in duck fat - decadent!