About how long do you smoke those bacon wrapped thighs? Been drooling over those ever since they were first posted.
Thanks,
Gary
Fred's got the temp pegged...I try to maintain right at 300 degrees... But keep in mind here I switch from indirect heat to direct heat, and total cooking time ends up just over an hour. Explain:
As I mentioned I have a four burner grill. I place a metal smoke box filled with wood chips over burner # 1 and put the chicken over burners #3+#4. I turn just #1 on high. The rest are off. It's a grill, not a smoker, so there's a lot of air leaks....the smoke still builds up well, but not the heat. The wood goes fast, and the temp inside likely only gets to 250-275. Once the bacon starts to sweat...I turn on burners 3 and 4...to the lowest setting. This coupled with burner 1 get the grill up near ...300. After both sides have nice grill marks I baste the thighs with sauce.Turning off burner #1. I raise or lower the other burners to keep the grill at 300. I'll turn the thighs about three times so each side gets to be down twice (with sauce) and when they look like they do in the photo (nice black char on edges) I take them off. Roughly an hour and a half (as that first half hour they don't get much heat.
Never used a probe to check the internal tempature..but never had one come out undercooked.
Sauce recipe in my other post. (I really like Baby Ray's BBQ sauces, so they are always what I start with)