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Unread 04-11-2011, 01:37 PM   #1
tugbone
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Default smoked chicken thigh question

Smoked chicken thights water pan or no water pan.
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Unread 04-11-2011, 01:51 PM   #2
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Really depends on if you have a moist cooking environment or not. When I cooked on a Stumps, I never used the water pan because it stayed so moist anyway. And I've never found a need for trying to set one up with my Lang 60D now. I always find with the thighs it's more of a challenge of cooking temp, not moisture.
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Unread 04-11-2011, 02:17 PM   #3
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Thanks that was what I was thinking also there was no need
because you cook chicken at a higher temp.
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Unread 04-11-2011, 02:47 PM   #4
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I just did leg quarters this weekend and did not use a water pan. I have used that technique in the past with beer in the water pan. It works great. However, the leg quarters stay moist pretty well on their own.
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Unread 04-11-2011, 02:49 PM   #5
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I don't use a water pan and they come out great.
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Unread 04-11-2011, 03:40 PM   #6
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I brine my chicken thighs, and finish them right over the coals to crisp the skin a bit - no water pan.
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Unread 04-11-2011, 03:55 PM   #7
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Quote:
Originally Posted by Marck View Post
I brine my chicken thighs, and finish them right over the coals to crisp the skin a bit - no water pan.
THIS is Farkin' Great! I like to use a dry brine. Cover the thighs with Kosher salt, place in a glass pan, cover with plastic wrap (or use a plastic bag) and put in the fridge for a couple, three hours. Then rinse well with cold water, pat dry with paper towel, bathe them in olive oil, grind a little fresh pepper on both sides & on the smoker they go. Super moist & tasty. No water pan. Cheers!!!
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