Good approach. A tip for your viewers that I like to do and speed things up, I slightly warm up the sauce in a pot and then dip each chicken thigh into the pot and transfer it back to the rack. That way you get great coverage of the individual peace on all sides, not to mention it just speeds things up
Great video. I really like all your videos. You explain things very clearly and I especially like how you show us some of the little tricks, like putting the probe down the air vent on top of the grill. Much better than sticking it in the door well and shutting the door. Thanks again and happy grilling. Marc T.
I used a regular smoker and different season and sauce. But cooking it at your strategy and temperature made the best BBQ chicken I've cooked yet. Thanks for sharing.
Great video. I’m going to try this today! Quick question. In the video you mention it takes about 2.5 hour at 250. In the instructions on your website, it says it will take about an hour to come up to 175. I know to cook to temp, but for planning purposes do you know if the time will be closer to an hour OR 2.5 hours? Thanks!!
Sorry for the conflicting info, we will go back and take a look at that, thanks! In an electric smoker at 250 they will likely take close to that 2 hour mark. The time rises exponentially as you drop your cooking temp (i.e. from 300 to 275 to 250). But...this gives you more time to develop smoke flavor. Chicken thighs are extremely forgiving so if they've been on for an hour and already have gotten plenty of smoke, you can crank the temp to finish them up, or throw them on a gas grill to finish and get dinner on the table. They will be delicious. You can really make it work for you however you want. The main thing is to really take them up to 175 so that they get nice and tender. The difference between 165 and 175-180 is crazy how much better they get those last 10-15 degrees so better to finish hot than just take them off too early. Hope that helps!
@@madbackyardgoing to give this a run this weekend and thought of a question for you. Whe. You pulled the chicken out at 165, how long did you put it back in the smoker to get up to 175? Did you use the same temp? Please advise. Thanks!
@@seanquinn4787 Maybe another 15 minutes. Warm the sauce up first or else the chicken will drop in temperature and take a while to come back up. OR, make life easier and just sauce them at 175 and then you can take them out whenever the sauce on it looks good. Chicken thighs are super forgiving and stay tender and juicy even up to like 190 so no worries of overcooking. Let us know how they turn out!
If by wood chip smoker you mean an electric smoker, then some of the time, yes you can. For low and slow, you can just use the same temperature I'm using on a pellet grill on your electric smoker. However, if we are cooking above 275°F you may not be able to because most electric smokers can't go above this temperature. If you are using a propane smoker with wood chips then you'll have no problem because you can get almost any temperature you want on them. Thanks for watching!
Depends on the type of smoker. That’s why you always make sure to go by internal temperature and not time. Electric smokers are notoriously slow. You will be done faster on a pellet grill etc.
Ok, lame. Using a smoker that you plug into the wall = you can’t control a fire so you got an outdoor oven. Sad. What happened to ACTUALLY smoking meat? Not using gadgets. That’s what these electric smokers are, gadgets. Talking to you Traeger. Good luck thinking you actually did something. You set an oven. Cool.
I had that same smoked for over 4 years. Mine would never smoke at anything under 225. It always over smoked the meat and it tasted like a ashtray. I sold it. Total waste of time. I have better results in the oven.
