Simple chicken thighs

[addicted-to-smoke]

1) Mixture of olive oil, Weber's Chicken 'N Rib seasoning, lime juice, and some Bourbon glaze stuff I somehow LOST right after adding to the mix.
2) Marinate in a plastic bag for a short time.
3) Chimney of lump.
4) Cherry wood chips tossed into that little slot at grate handle, on hot coals
5) 18.5" kettle of Weber manufacture.

Cook mostly indirect, wide-open for about an hour and turn 'em, flip 'em early on and then later not so much. The last 20 mins or so the heat will have died down to warming levels. "A thermometer isn't necessary" OR, I was too lazy to use one.

6) Last 5 mins, apply 1 light coat of BBQ sauce. Shown below, Carolina style (i.e. yellow sauce.)
7) Make neighbor jealous.
8 ) Take pity and share with neighbor.

[MacEggs]

Love the 18" kettles for doing exactly this ... Outstanding!

[Jammato]

Nice cook
Great looking chicken
Thighs are so juicy

[iCARRY]

My favorite part of the chicken. So forgiving. Over cook them and they are still great.


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[Johnpv]

looking mighty nice, and I'm a big fan of chicken thighs.  Though I prefer getting the whole leg quarter.

[1buckie]

Dig that glazing, man......extra nice job on that....

The neighbor SHOULD be jealous !!!!

[MrHoss]

Chicken looks beauty from here. Good that you share with the neighbour.....it could keep them from calling the cops on you for creating too much smoke in the future. During a cook this year I heard one of my neighbours complaining about smoke as I had a chimney firing. I subsequently took to firing in a different area when the wind was pushing her way AND to taking over treats on a regular basis. Now every so often she will bring over meat for the grills. Happy happy happy!

[Winz]

ATS - the color on those thighs is fantastic.  Looks like something out of a high-end cookbook.  Great job.


Winz

[addicted-to-smoke]

Thanks everyone. Sharing the food is easy ...

Got my neighbor re-interested in Weber charcoal. Just picked up one of their books, too. He ditched his horrible Brinkmann smoker for an 18.5" WSM I located for him on CL and after the first cook immediately understood how proper airflow and temp control worked. He had made some delicious food on the Brinkmann but it took 3 of us tinkering with it the whole time.

Last year he ditched his Char-Griller grill/smoker setup before I could check it out unfortunately (he couldn't get it working reliably) and bought a 2-burner Charbroil Commercial TRU Infrared, the $200 model that was exclusive to Lowe's (and is now gone ...) http://www.charbroil.com/grills/tru-infrared-grills/char-broil-commercial-t-22d-463241014.html For the money that's a very good machine actually, seems to be made well and cooks great (for gas, heh). He's keeping it and rightly so IMO.

But he's had this other charcoal grill, he initially called it a Weber, under a cover. Kept away and not in use. I looked and let him know it wasn't a Weber ... it's got 4 legs ... won't have as good airflow, probably made like crap ...

Last week his wife bought him a new Weber. "She got me the regular size, like yours but without the table ..."

"Does it have a tray for the ash or a catch can?"

"It's got the catch can, a holder for the lid, a bun warmer rack ..."

"Holy crap she bought you a new MasterTouch!" (I was mildly incoherent/babbling for about the next 4 minutes.)

We assembled it the other day but it remained inside during snow. Gonna do a cedar planked spatchcocked chicken on it in a few days.

[austin87]

Few things in life are as satisfying as juicy, smokey chicken thighs! Those are beautiful

[BBcue-Z]

Great looking chicken!!
I keep my neighbors well fed, so they never complain about the smoke 

[Taz]

Those look amazing!  Thumbs up to step 7 and 8!

[argentflame]

Nice cook. Great color from the cherry wood.

[Troy]

nice looking thighs!

[Jason]

From your great description and awesome pics, I can almost taste those!