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  #1  
Old 06-23-2015, 12:35 PM
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Default Smoked Chicken Thighs

My most recent experiment is smoking meat (hur hur). Having a friend that smokes competitively, I went off his recommendation and got a Weber Smokey Mountain vertical smoker. For the first time cooking on it I decided to go with something easy and chose chicken thighs. Basic process is as follows:

Marinade chicken thighs in Italian dressing for a few hours.

Apply rub, including under skin. For this I used a pre-made rub from McCormick. Once I get the actually cooking down I'll start experimenting with making my own rubs and sauces.

Preheat smoker to desired temperature. For this, I wanted to maintain 240-250. I'm not going to trust the built in thermometer, so I have a dual probe digital. This will monitor the smoker temp and the food temp, and has a remote receive so I can sit in the air conditioning while I grill. Awesome!

Anyhow, once the smoker is up to temp I put the chicken on skin side up, toss in a few chunks of apple wood and a bit of hickory and walk away for an hour. The first hour I spritz with apple juice and flip. Add wood for smoke if needed, but I didn't.

After the second hour the chicken gets flipped again and sauced. Chicken cooks for about another hour. Was easily the best chicken I've ever tasted.
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Old 06-24-2015, 03:02 PM
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That sounds very cool... I'm still determined to build a wood-burning stone oven in my backyard first, as pizza is my first priority. But a smoker sounds like a worthwhile future addition.
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Old 06-24-2015, 03:44 PM
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If you've got the coin you can spring for a Big Green Egg or Kamado Joe and have your grill, smoker, and pizza oven all in one.
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Old 06-24-2015, 04:15 PM
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Quote:
Originally Posted by CosmicCowboy View Post
If you've got the coin you can spring for a Big Green Egg or Kamado Joe and have your grill, smoker, and pizza oven all in one.
Cool! The green egg is something I've considered. However, the structure I have in mind would allow me to combine a single large chamber for wood, while having an oven in the middle, with a tandoor (with the metal swing arm attached to the outer wall of the oven) on one side, and a half-parilla on the other (the parilla being the classic pyramid grill of Uruguay and Argentina).
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Old 06-24-2015, 05:18 PM
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OK, that sounds like an awesome outdoor cooking rig.
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Old 06-29-2015, 12:36 PM
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How big is the smoker? I am, unfortunately, a little limited in my condo right now regarding how much space I have to use something. I could probably store it in my in-laws garage around the corner, and bring out the smoker on the weekends.

It sounds really, really good.
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Old 06-29-2015, 12:37 PM
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Quote:
Originally Posted by CosmicCowboy View Post
My most recent experiment is smoking meat (hur hur).
(I snickered like a 12-year old when I read this.)
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Old 06-29-2015, 08:24 PM
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Quote:
Originally Posted by Origen View Post
How big is the smoker? I am, unfortunately, a little limited in my condo right now regarding how much space I have to use something. I could probably store it in my in-laws garage around the corner, and bring out the smoker on the weekends.

It sounds really, really good.
I would say exactly is big as a file cabinet.

Seriously though, I picked up a second hand electric smoker that is about 3.5 feet tall and 2 feet wide. She keeps temp surprising well works like a charm.
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Old 06-30-2015, 12:39 PM
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The smoker I have is a Weber Smokey Mountain 14.5" So about as big around as their little Smokey Joe grill, if you've seen that, and maybe 3 feet high.
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Old 07-21-2015, 03:25 PM
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Quote:
Originally Posted by Origen View Post
How big is the smoker? I am, unfortunately, a little limited in my condo right now regarding how much space I have to use something. I could probably store it in my in-laws garage around the corner, and bring out the smoker on the weekends.

It sounds really, really good.

Yo, Origen. Just happened to see this instructable (among others) the other day and thought of this. You're not doing a rack of ribs, but you could still have some fun.

http://www.instructables.com/id/Flow...-Improved-Lid/
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