Hi fellow grillers - a few questions.....!!!
So have had my Weber Master Touch for several years but recently (this summer actually). the past several times I have bbq'd chicken legs and thighs, I have struggled to get the skins nice and crispy and also for them to take on the smoke from my Cherry Wood chunks, so need a little advice please...
This is how I generally cook my chicken legs and thighs:
Fill up a whole Weber Chimney with briquettes and pour our into my charcoal baskets which are positioned in the centre of the charcoal grate (I leave a small gap in which to place some Cherry Wood Chunks). I then pre-heat my grill for 10 minutes with the lid shut, bottom vent half open and top vent, one quarter open. The temp thermometer on the lid runs to about 400F whilst pre-heating is going on.
I then place my chicken on the outside perimeter of the grill using indirect cooking, and let it cook until my ThermoPro probe thermometer reads around 190F. Then, I grill these over direct heat to give them some colour.
I also cover the chicken with some kind of chicken spice (shop bought) powder so perhaps this is the reason the wood smoke doesn’t colour the chicken too much.
The chicken always tastes great but I just can’t manage to get the skins nice and crispy using the above method so any pointers, will be greatly appreciated.