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Now I'm not trying to rub it in or anything but MAN it was a beautiful day in Northern California today.
The Taylor tells the story of the temp this afternoon.
But, alas, there is rain in the forecast for tomorow and the weekend so I figured if I wanted to smoke/cook something, I'd better do it today.
Picked up some chicken thighs at Safeway on the way home . . .
Forgot the muffin pans
(well not really) so I decided to do them on the rotisserie. Used just a simple dusting of Kosher salt, black pepper, onion powder and garlic powder.
Here they are seasoned and ready to go.
I pulled the skins off since no one here really likes it, or at least should eat it, and it certainly isn't necessary to keep them moist.
I fired up the drum with a mix of Kingsford Comp and Cowboy Lump and in a short time, we were all ready to go. Here are the thighs all nestled in the basket.
It was a pretty tight fit. There were 15 of them. And here they are in the rotiss and ready to go.
Drum wanted to cruise at 250° (as measured by the temp probe on the bottom rack) which would be great except I was wanting 325°. Finally it climbed up into the 300s and we were off to the races.
After about an hour
I started brushing them with a little Sweet Baby Ray's and by then the drum was idling at 350° which was fine with me since I was trying to get a little more of the fat cooked out.
After about an hour and 45 minutes they were done.
And here they are in the dish waiting to be plated.
They were pretty darn good and PLENTY moist and juicy. I think next time I'll coax the drum up to 325° or so before I even put them on and let it finish out upwards of 375°. Got a couple of ziplocs of yummy left overs and all in all not a bad afternoon.
Thanks for looking.
Dave
The Taylor tells the story of the temp this afternoon.
But, alas, there is rain in the forecast for tomorow and the weekend so I figured if I wanted to smoke/cook something, I'd better do it today.
Picked up some chicken thighs at Safeway on the way home . . .
Forgot the muffin pans
(well not really) so I decided to do them on the rotisserie. Used just a simple dusting of Kosher salt, black pepper, onion powder and garlic powder.Here they are seasoned and ready to go.
I pulled the skins off since no one here really likes it, or at least should eat it, and it certainly isn't necessary to keep them moist.
I fired up the drum with a mix of Kingsford Comp and Cowboy Lump and in a short time, we were all ready to go. Here are the thighs all nestled in the basket.
It was a pretty tight fit. There were 15 of them. And here they are in the rotiss and ready to go.
Drum wanted to cruise at 250° (as measured by the temp probe on the bottom rack) which would be great except I was wanting 325°. Finally it climbed up into the 300s and we were off to the races.
After about an hour
I started brushing them with a little Sweet Baby Ray's and by then the drum was idling at 350° which was fine with me since I was trying to get a little more of the fat cooked out.
After about an hour and 45 minutes they were done.
And here they are in the dish waiting to be plated.
They were pretty darn good and PLENTY moist and juicy. I think next time I'll coax the drum up to 325° or so before I even put them on and let it finish out upwards of 375°. Got a couple of ziplocs of yummy left overs and all in all not a bad afternoon.
Thanks for looking.
Dave
" -- 
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
...... AND Chicken Thighs too!.... Those look Killer! 
for an awesome Rotis Thigh Cook.... We were only about 15 degrees behind you.... SPRING IS HERE (Insert crossed fingers here) .
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