British BBQ Society Forums

YetiDave wrote:The bone is a good conductor of heat, so it'll be a slower cook sans bone

Sorry Dave, we may have to agree to differ here. Perhaps with large chunks of meat it may slow it down, but with chicken/turkey legs I am sure it will speed it up.

So...I like the idea of boning the thighs...do we reckon that two hours in the wsm at 300-350 (or whatever I can get the beast up to, weather dependant) should be more than enough to get an internal temp of 170?

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Just spoke with the missus, she reckons it took just over the hour at 330F. I thought it was slightly longer.

Thanks for that mate-appreciate it!!!

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