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Thighs on Traeger Grill

 
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morreythomas



Joined: 27 Jun 2008
Posts: 8

PostPosted: Wed Feb 24 10 5:59 am    Post subject: Thighs on Traeger Grill Reply with quote

I need feedback to perfect chicken thighs on my Traeger 070 Lil Tex. I saw a KCBS competitor cooking thighs on a Lil Tex like mine. I know he finishes high in the money so he knows how to make his Treager work well for this particular meat item.
I like deep smoke flavor, so my personal favorite setting is "smoke". Problem is that I want to cook at 275 and the temp my Traeger gives me on smoke is 210.
Additionally, how would you suggest I finish off the thighs with my finish/glaze? Should I put the sauced thighs on a glowing bed of charcoals or maybe turn the heat up to high right on the Traeger to set the sauce?
Thanks to you experienced Traeger users for any tips.
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billr
Newbie


Joined: 05 Jul 2009
Posts: 82

PostPosted: Sun Mar 07 10 7:07 am    Post subject: Reply with quote

You could try cooking them first at the higher temp and then setting it to smoke until they are like 10-15 degrees from the final temp. Glaze them and put them under the broiler in your oven set to low. That should crisp up the outside. Careful if the sauce/glaze is too sugary.

I just cook on one notch above smoke and sauce them halfway through. But I also remove the skins, so I'm usually not looking for crispy. Gooey is enough for me. Very Happy
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SmokinOkie
BBQ Super Pro


Joined: 16 Aug 2005
Posts: 2078

PostPosted: Sun Mar 07 10 11:10 pm    Post subject: Reply with quote

Are you competing or just wanting to cook them, I couldn't tell (since this was posted in the general section).

Go with a two temp method.

Smoke for x amount on smoke and finish on higher temp for better skin.

It's not the traeger he's using that's finishing high, it's the overall method and there can be a lot of steps for that.

There are a bunch of chicken threads in the comp forum that will give you some tips.
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byebyeducky



Joined: 25 May 2010
Posts: 8

PostPosted: Wed Jun 30 10 12:32 am    Post subject: Reply with quote

I am not one to ask, I just crank the traeger on high and pull the chicken off when the skin is crispy. I guess I am afraid that a smoke session will dry it out. I would love to figure out how to get the best of both worlds though, moist smokey chicken!
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