kegkiller82
New member
I need some help with bone-in chicken thighs, I'm trying to replicate what I do in the oven. For oven cooking I coat them in olive oil and seasoning, put them skin side up on a cookie sheet and bake at 375degF for 45-50 minutes. They come out with a deliciously crispy skin. I've figured out how to make smoked thighs on the pellet grill but the lady still misses the crispy skin. Any pointers on what to do to get thighs with crispy skin on the pellet grill? This weekend I bought a bunch and ran 3 trials but still no success on the crispy skin, here's what I tried, all trials were rubbed with olive oil and cajun seasoning:
Trial 1
45 minutes at 150, remove from grill, place grill grates on and increase heat to 425, skin side down on grates for 15 minutes, skin side up for 15 minutes for final temp of 175. Good smokey flavor, skin not rubbery but definitely not up to her crispy standards
Trial 2
Grill grates on and preheat to 450. Skin side down for 20 minutes, rotating after 10, skin side up for 20 minutes rotating after 10, gave final temp of 180. Not much smokey flavor, skin closer but still not crispy
Trial 3
No grill grates, smoker at 375, skin side up for 55 minutes then increase temp to 500 for 10 minutes and final temp of 180. Gave results very similar to trial #2.
From here I'm not sure where to go to get the oven-like crispy skin, I'm thinking of retrying 2 or 3 but leaving the skin side down for the entire time, thoughts?
Thanks
Jake
Trial 1
45 minutes at 150, remove from grill, place grill grates on and increase heat to 425, skin side down on grates for 15 minutes, skin side up for 15 minutes for final temp of 175. Good smokey flavor, skin not rubbery but definitely not up to her crispy standards
Trial 2
Grill grates on and preheat to 450. Skin side down for 20 minutes, rotating after 10, skin side up for 20 minutes rotating after 10, gave final temp of 180. Not much smokey flavor, skin closer but still not crispy
Trial 3
No grill grates, smoker at 375, skin side up for 55 minutes then increase temp to 500 for 10 minutes and final temp of 180. Gave results very similar to trial #2.
From here I'm not sure where to go to get the oven-like crispy skin, I'm thinking of retrying 2 or 3 but leaving the skin side down for the entire time, thoughts?
Thanks
Jake