Well I was a little reluctant to even post this, due to it turning out the way it did but as promised I tried to do KCBS style chicken thighs on my kettle. I was really unhappy with the results, I have no doubt it can be done but 1st run was a bust. Skin shrunk to about nothing. I like the idea of doing it as to my intended competition set up I plan on running a couple 22-1/2 WSM's and the kettle for the chicken. Back to the drawing board on these although I did learn the don'ts just more practice. Like a buddy once said "Don't practice until you get it right. Practice until you can't get it wrong" well I believe I have a starting point!
(http://i1056.photobucket.com/albums/t372/Fullbore1/Mobile%20Uploads/IMG_0139.jpg) (http://s1056.photobucket.com/user/Fullbore1/media/Mobile%20Uploads/IMG_0139.jpg.html)
Looks grate best of luck
Keep trying...
And enjoy the food offerings along the way...
I do my comp chicken on a kettle. I have to trim some of the excess fat under skin so it doesn't blacken and pull back
I do my comp chicken on a kettle too. I did not enter thighs though. I did breast and wings. Everyone said don't do wings cause it too risky. I ended up placing third out of 20 teams. I plan on doing the same thing again.
(http://i63.tinypic.com/w97m1l.jpg)
Here's my set up. This was 6th place chicken at Big Poppas Guinea Pig Comp in Indio, CA
Wow ya'll. That's some beautiful (square?) chicken! Just curious, is that boneless?
When I was still competing, I always did my chicken on the kettle, pretty much like THUNDERDOME does.
Quote from: guitarfish on April 04, 2017, 09:21:03 AM
Wow ya'll. That's some beautiful (square?) chicken! Just curious, is that boneless?
This batch wasn't. But I debone 9/10 times. I basically decide once I get the pack of chicken open and start trimming