Some guy named Bruce B perfected a method (I think) that Stogie got from Jumpin Jim (or Stogie's cousin Al) for the kettle. Jumpin Jim won KCBS chicken comp with this several years ago.
Here's how Bruce did em on the kettle, and I followed him exactly.
Posted August 27, 2003 06:24 PM
Don't know if I'm in the right place, but here goes. Fired up the Weber 22 1/2 for indirect cooking, lit a chimney full and added two small chunks of cherry wood to each side. Kept bottom vents barely open top vent wide open. Had prepped the bone-in thighs with Montreal Chicken Seasoning 3 hours prior. Put them on indirect until internal temp hit 160, turning once, then I placed them in an aluminum pan and poured BBQ sauce over and cooked until internal temp hit 170, then I glazed them directly over the coals until they hit 180. Boy they were great, tender and had a nice cherry smoke flavor to them. Be careful not to burn the sauce, one came REALLY close, but that skin tasted great. (Stogie, sound familiar?)
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