I don't understand why, but if the cooker is not solidly at 425* before the chicken goes in, the chicken skin chars and is not quite bite thru. This is not unique to the MAK2...I get poor results if I do this in the Primo as well. Maybe someone more knowledgeable will have an explanation.
FINALLY...Great Thighs!
- Thread starter NorCalQ
- Start date
I kinda like the way my thighs come out...
1) Take 1/2 cup of mayo. Add approx 1 T seasoning rub/mix of choice (I like Pensy's Vindaloo Seasoning). Brush on Mayo mixture
2) Preheat MAK to 325'F. Cook thighs skin side up for 1.5 hours.
3) Turn thighs over (skin side down). Cook for 30 -45 minutes to crisp skin.
4) Turn over back to skin side up and cook to desired internal temp - I also look for 170'F IT
1) Take 1/2 cup of mayo. Add approx 1 T seasoning rub/mix of choice (I like Pensy's Vindaloo Seasoning). Brush on Mayo mixture
2) Preheat MAK to 325'F. Cook thighs skin side up for 1.5 hours.
3) Turn thighs over (skin side down). Cook for 30 -45 minutes to crisp skin.
4) Turn over back to skin side up and cook to desired internal temp - I also look for 170'F IT
RickB
New member
Problem with the high temps its probably going to set that skin early and the tube wont do much good.
That could be true...on the other hand, the Primo gives great smoke flavor at high temps, so I'm hoping that with some additional smoke, the MAK2 will do the same. If not, then more experimenting...