I love the smell of hickory in the afternoon! It's been a couple of months since I've exposed my sense of smell to the exquisite flavors associated with hickory and of course the scrumptious results it produces. I am more than happy to report that I have completed the rough draft of my upcoming Ulysses Press book The Wood Pellet Smoker And Grill Cookbook. I now have the time to return to my one true passion, that of smoking and cooking on my wood pellet smoker-grills.
What better way than to sacrifice a few chicken thighs. Trimmed the thighs of their excess skin and fat before rubbing roasted garlic extra virgin olive oil for the glue and dusting an appropriate amount of Lawry's Chicken & Poultry Rub on and under the skin. Wrapped the thighs in plastic and refrigerated for 4 hours.
Preheated my MAK 2 Star General wood pellet smoker-grill with Pacific Pellet Gourmet BBQ hickory wood pellets to 200ºF. Hickory smoked the thighs for 45 minutes - tweaked the MAK 2 Star to 375ºF until the Internal Temperature of the thighs reached 180ºF and rested under a loose foil tent 15 minutes before serving alongside fresh steamed green beans and a crisp green salad ... a great meal to get back in the saddle again.
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