Family called an audible -- chicken thighs and meatballs for dinner tomorrow

[jasonwilliams14]

Interesting conversation at dinner, but good one. Family called an audible....

Family let me know they would like chicken thighs AND meatballs (maybe burgers instead) for dinner tomorrow.
Well ok then. Let me figure that one and phone my friends at amazingribs!.

I was prepping to do the thighs and use all the methods from the thread I started the other day. (dry brine, vortex wide open...)

Now I am wondering if I can do meatballs at the same time, before or after thighs on the kettle? Or does that even make sense?
Or maybe I do thighs on the kettle and the meatballs on the gas grill?

My first reaction is:
- thighs on the kettle
- meatballs (could audible to burgers) on the gas grill

I think it would be difficult to do both on the kettle?

Much appreciated!

[Michael_in_TX]

I think you'd be okay, just expect things to get done at different rates. I typically do my meatballs at a lower temp than I do chicken, but that is because I am trying to smoke them. (I do chicken at 350 F+ and meatballs at 275 F.)

[jgreen]

Make the meatballs a bit bigger than usual. I would do both on the kettle with the thighs a nit closer to the heat to start. Then you can adjust position as things are cooking.

[hoovarmin]

This is the way

[Michael_in_TX]

That's a good idea.

[jasonwilliams14]

o interesting. I could do that.
I was originally going to use my vortex for the chicken thighs, get hot for crispy skin.
make sense to maybe use my slow n sear?
How should I manage that heat?
TY