Anyone used a 15' skewer on bone in chicken thighs for a comp cook

[Flookes]

I have a backyard comp coming up in about a month. I have to cook ribs and chicken on the PBC. I only have roughly 4 hours to cook all of my meat. Im thinking 3 racks of ribs and 12-18 thighs. I want to do thighs since thats what most people seem to be doing.

For the Ribs:
I usually do a 2 hour hang on my ribs and then wrap for an hour and then glaze for 15. so thats 3 hours and 15 minutes but usually the wrap takes around 5 minutes to prep as does the glaze so im at around 3 and a half hours for just the ribs.

This leaves me with 45 minutes to do my chicken. It's possible to do if I get it hot enough but thats not really the route I want to go. So my thought is to try and hang them but I dont have the space to hang 12-18 thighs individually especially with 3 racks of ribs already in there.

For the chicken
My dumb idea is to take the 15" hanging skewers and pile them up on there and let em all hang together. I'd be careful to try and not butcher them with the skewer so my final presentation isn't mangled..
Not sure how many I can get on one skewer but if I can get 4, then I am set. I realize it might increase my cooking time but im not too concerned about that. I can hang for the 2nd hour with the ribs, let them rest in a cooler while i wrap the ribs and then finish them during the last 45 minutes on the grate.

I will of course be testing this all out prior to but curious if anyone has had an experience with skewering bone in chicken thighs.

Thoughts?

[jecucolo]

No experience skewering chicken thigh but me being a daredevil like the idea! It the beautiful thing about the PBC. Saucing the thighs might be a little tricky.

[Flookes]

I'll remove them from the skewer to sauce and finish them on the grate when the ribs come off

[texastweeter]

Seems like a really short time for the ribs. I don't use a UDS though

[NapMaster]

I'm disappointed. I saw the title and you indicated something about 15' skewers. 15' means 15 feet. You should have typed 15" to denote inches. I figured you would win the whole dang thing with skewers 15 feet long.

[jfmorris]

Yep, I came here thinking the same thing!

[BigCountryQ]

Dang you beat me to it!!

[Flookes]

Thanks for the correction! Updating now.

[smn1285]

I have a PBC. Never done that with thighs though. If you pierce the skin with the skewer, you’re definitely going to lose presentation points unless you have a good way of not making it noticeable.

[Nate]

Go to Wal-Mart and in their grilling accessories section look for a wire basket that looks something like what I have pictured below.

you can adjust the depth of the basket so that it firmly holds the thighs. You should be able to get around 4 in each basket. I recommend putting a sausage along the hinge section that will be closest to the fire to help shield from the heat a little. You can hang the basket from the handles. I also purchased some stainless steel S hooks from Lowe’s to use instead of the regular hooks so it was up a bit higher from the coals. I’ve done this a few times and it works great.

[Flookes]

Thanks Nate! I'll check it out this weekend