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Like the Pulled Pork, this is done at a low fire but not a lot of smoke. Oven temp was at 370 floor and 500 roof. A low oak fire was maintained on one side behind my homemade barrier - this prevents scorching.
The thighs are placed on an aluminium foil covered jelly roll pan (medium) for ease of cleaning. I put about 1/3 pound of fresh cut rosemary tips (about 6 in long) under all of the thighs.
The fat trimmed thighs are salted and peppered on the meat side only.
Pack the thighs tight on the pan over the rosemary. Rub with a little olive oil only.
Place in oven opposing the lit fire and toward the middle.
Door is left open. Fire should be maintained with about 6 inches of flame.
Rotate thighs every 1/2 hour - done in 45 min.
To finish - turn thighs over and give the meat side about 10 min of heat, then turn back over for 10 min to crisp the skin.
The thighs are placed on an aluminium foil covered jelly roll pan (medium) for ease of cleaning. I put about 1/3 pound of fresh cut rosemary tips (about 6 in long) under all of the thighs.
The fat trimmed thighs are salted and peppered on the meat side only.
Pack the thighs tight on the pan over the rosemary. Rub with a little olive oil only.
Place in oven opposing the lit fire and toward the middle.
Door is left open. Fire should be maintained with about 6 inches of flame.
Rotate thighs every 1/2 hour - done in 45 min.
To finish - turn thighs over and give the meat side about 10 min of heat, then turn back over for 10 min to crisp the skin.
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