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**FishTalesNC** · August 19, 2021, 12:25 PM

jfmorris the SNS will absolutely work, done this a handful of times on my 26" w/ SNS XL

Plenty of heat to get it very crispy:

**shify** · August 19, 2021, 12:37 PM

Looks great. I have done something similar in the PBC with the rebar removed but treated it more like classic fried chicken with a buttermilk brine and then flour dredge.

Still need to work on it but the results have been pretty dang good so far. My crust looked a little drier than yours looks - in a crackery way, not the typical crunchy/fried chicken fried chicken type of way. I also used a brush to dab on the oil when i flipped and don't think I got enough oil on the skin/dredge as there were still some dry spots when the cooking is done. I will probably spray it on next time. I also didn't use baking soda - was that to get the crust light/crispier?

Edit: Pic of my version and added link to my post with my version on the PBC which is was still needs work. Will try the baking soda trick and maybe cook to a higher temp next time

https://pitmaster.amazingribs.com/fo...hicken-results

**Troutman** · August 19, 2021, 01:52 PM

Yea I've also seen something similar on old YouTube. Thanks for the great idea guys, into Paprika she goes !!!

**Spinaker** · August 20, 2021, 01:34 PM

Okay, now I gotta try this. Better get the pickle juice brine ready!

**RichieB** · August 20, 2021, 01:51 PM

Picked up some thighs yesterday. Weather a bit ify with Henri headed to Southern New England this weekend, so it won't be till next week.

**holehogg** · August 22, 2021, 03:50 AM

Had a bash at this yesterday evening. Rushed into it and the first thing I messed up with was not adding baking soda. Did not mise and place as I usually do. Didn't remove excess fat from the thighs.
Kettle held at around 580F. They were looking good after first 15min before flipping. When I turned them the second time things were still on track. A couple minutes later as I lifted the lid to check on the "mielies" (corn) it started a huge fat fire. This dumped some foul smoke on the contents. In the end it wasn't good and it wasn't really bad let's just say it filled the gap.

I'm not a fan of chicken bar for wings so I'll be trying them next.

**Greygoose** · August 22, 2021, 05:38 AM

boneless, skinless thighs with some char crust, roasted eggplant with some tomato and Parmesan
and a lil taste of Makers,,,,,
All very tasty !!!!

**Attjack** · August 22, 2021, 09:29 AM

I made this again last night but brined the chicken in pickle juice all day before grilling. The chicken was more moist and flavorful so I've added that step to the recipe.

I used less charcoal (3/4 of a chimney) but I think that resulted in a lower overall temperature. Next time I'll go back to a full chimney which fills my Poortex all the way up. I think the higher heat is beneficial.

**Attjack** · August 22, 2021, 12:18 PM

Note: I made the wood for smoke optional. On the second go my girlfriend thought it had too much smoke although she did not feel that way the first time.

**Rod** · August 25, 2021, 08:54 AM

Just did this last night. The only difference is I used Louisiana Chicken Fry and did not oil at the end. Will be doing this again. Thanks Attjack

**Red Man** · September 3, 2021, 09:21 PM

Made this tonight. Came out fantastic! The only thing I changed was seasoning the chicken with Meathead’s poultry rub before dredging in the flour. Used a couple chunks of pecan and I really liked the smoked/fried flavor combo.

**Razor** · September 3, 2021, 10:35 PM

I might actually get a vortex after seeing this. I’ve only used the Weber baskets until now, or just piled the charcoal in the middle/on a side depending on what I’m cooking.