Competition chicken on a kettle

[Fullbore BBQ]

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!

[JEBIV]

Looks grate best of luck

[SMOKE FREAK]

Keep trying...
And enjoy the food offerings along the way...

[THUNDERDOME]

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

[bbquy]

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.

[THUNDERDOME]

Here's my set up. This was 6th place chicken at Big Poppas Guinea Pig Comp in Indio, CA

[guitarfish]

Wow ya'll. That's some beautiful (square?) chicken! Just curious, is that boneless?

[hawgheaven]

When I was still competing, I always did my chicken on the kettle, pretty much like THUNDERDOME does.

[THUNDERDOME]

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