Posted: 4/25/2026 7:42:56 PM EDT
Seasoned with Chuds BBQ Poultry rub and cooked with Kingsford and a chunk of post oak at 325° or so until 180° internal.   Flavor was incredible and it was probably the juiciest chicken I've ever eaten, but the skin wasn't quite as crispy as I had hoped. Probably need to bump the temp up to 375° next time. |
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OK, USA
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+1 My normal chicken thigh, leg & wing grillin' is 300⁰. It's juicy & skin is semi crisp. Set it up 400⁰ not so juicy & skin is crispy crisp. Course could probably be better if I checked it sooner, but once it's on, I don't open the top till I pull pieces off to rest up a bit. |
Joined:
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OH, USA
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Mix some cornstarch into the rub and finish HOT. Helps with crisping. For thighs though, I go with the Vortex cone that keeps the charcoal in the center with a chunk of wood on top and put thighs on the grate in a ring around the outside. Can easily get 12+ thighs going. I like hot and fast (400F for ~45min) but it can do low & slow smoke too. But Slow’n’Sear and Smoke’n’Sizzle (it’s Amazon knock off) on the Weber are also phenomenal accessories. I have the SnS stainless grate too. Much nicer than the OEM Weber grate that rusts in less than a year. I really want to upgrade to a 26” kettle. No real reason - just bigger and therefore manlier. Proven by science. Edit: Also, use the grate temp. Not the lid temp. Lid temp location probe is beyond retarded. You’re supposed to put the vents over the food, which puts factory thermometer probe on the lid over the fire - worthless reading. Heat rises; the heat cooking your food is down by the grate. Grate temp opposite the flame is always 100-125F lower. Buy a digital grate probe. |
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Originally Posted By Ndenway1twicetimes: +1 My normal chicken thigh, leg & wing grillin' is 300⁰. It's juicy & skin is semi crisp. Set it up 400⁰ not so juicy & skin is crispy crisp. Course could probably be better if I checked it sooner, but once it's on, I don't open the top till I pull pieces off to rest up a bit. Originally Posted By Ndenway1twicetimes: +1 My normal chicken thigh, leg & wing grillin' is 300⁰. It's juicy & skin is semi crisp. Set it up 400⁰ not so juicy & skin is crispy crisp. Course could probably be better if I checked it sooner, but once it's on, I don't open the top till I pull pieces off to rest up a bit. These were juicy enough I could probably sacrifice some if it meant crispier skin  Originally Posted By Ohio_Man: Mix some cornstarch into the rub. Helps with crisping. For thighs though, I go with the Vortex cone that keeps the charcoal in the center with a chunk of wood on top and put thighs on the grate in a ring around the outside. Can easily get 12+ thighs going. I like hot and fast (400F for ~45min) but it can do low & slow smoke too. But Slow’n’Sear and Smoke’n’Sizzle (it’s Amazon knock off) on the Weber are also phenomenal accessories. I have the SnS stainless grate too. Much nicer than the OEM Weber grate that rusts in less than a year. I really want to upgrade to a 26” kettle. No real reason - just bigger and therefore manlier. Proven by science. Edit: Also, use the grate temp. Not the lid temp. Lid temp location probe is beyond retarded. You’re supposed to put the vents over the food, which puts factory thermometer probe on the lid over the fire - worthless reading. Heat rises; the heat cooking your food is down by the grate. Grate temp opposite the flame is always 100-125F lower. Buy a digital grate probe. I actually ordered a Vortex first but got sent a Chinese knockoff, returned it and got the Slow N Sear Deluxe with the Drip N Roast pan and Easy Spin grate to go with it. Also already added a grate-level thermometer. 
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