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Chicken thighs question
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When it comes to chicken I'm going to listen to Huskee. Trust me he is the chicken man
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DEW I use my Mav probes in thighs all the time, just aim for what looks like a central spot. If nothing else it at least gives you some sort of buffer to know when to start spot checking with an instant read. I never cook w/o the Mav probes in. But if had to guess, I'd say 45min to 1hr.
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Thanks. That sounds like a fair guess for starters. I for sure will let you know what occurs. I was just looking for some advice. I love to cook, but standing over the smoker to test temps every 30 mins is not in the cards for tomorrow. I should even have my new Lavaworks Thermowand by the time I'm ready tomorrow.
DEW
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Chicken thighs question
I am planning to make bone-in chicken thighs - either jerk or with Wartface/Chef John's Mongolian Marinade. I want to cook them low and slow (about 275°F) to near doneness (~150°F) and then finish on a hot gas grill to caramelize/crisp the skin. They will be the regular, 1 bone thighs that you get in a package in the supermarket. My question is about timing. Since I don't think the Mav hybrid probe will be much use on such small pieces, does anybody have a suggestion for how long it will take them to get to the 150°F level at 275°F smoker temp? I'm just looking for a guideline. I know there are lots of variables. Thanks for any suggestions.
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