| Marinate one dozen chicken thighs
with the above mix by placing all in a Ziploc plastic bag and refrigerating for 2-3 hours. To Cook:
(Use 20 briquettes for #5 Kamado and 15-18 for #3 Kamado)
Place the chicken, skin-side up, onto disposable aluminum-foil trays (see
picture). Adjust the slide metal top and the draft door. (see above diagram)
Cook at this vent-setting for 40-45 minutes, then turn over all the thighs for another 30
minutes before starting the smoking process.
*The smoking process:
For the smoking, you remove the trays and grill. Stir the briquettes to make them
glow, and the 2-3 handfuls of pre-soaked hickory chips (or other flavored wood chips) then
set vents for the smoking position. (see above diagram)
Smoke will commence
During the smoking, place the chicken directly on the replaced grill. To
get a good seal and no leakage of smoke from the damper top you may use a moist towel
between the damper top and the Kamado.
Smoke will emerge from the draft door but most of it will penetrate the chicken in
20-30 minutes.
You now have delicious MISO smoked chicken thighs, infused throughout with
irresistible flavor and odor. Bon Appetite
(Use hot pads and grill handle when moving the meat and the grill for safety
sake) |
