British BBQ Society Forums

Turns out the thighs were boned. ProQ was also a bit in no man's land, holding a steady 130C, so I gave them about 40 minutes then a few on the grill skin side down to crisp it up then they sat in a warm oven for half hour whilst I grilled some other boned thighs and a bit of skirt steak.

They were very tasty, the fennel in my rub mixed beautifully with the oak smoke and they were drippingly moist with crisp skin.

Definitely something I'll do again and again when i cant be arsed with the all day cooking times of lumps of pork.

Cooked a batch of thighs myself yesterday and followed the method I posted previously, they were absolutely superb if I do say so myself, definitely the best I've cooked to date.
Used a big chunk of apple wood, a full chimney of lit briqs on top of a few unlit, temps reached around 150-160c and left them on there for an hour. The colour was fantastic with a lovely intense smoke flavour, really wish I'd taken a picture but I was too eager to get them in my mouth!

I really think the main key to good skin is air drying chicken in the fridge, and high temps obviously.