DAE have a smoker flare-up ruin a good batch of chicken?

I was smoking some chicken thighs for a backyard thing yesterday, everything seemed fine at first. Had my charcoal going and wood chunks added for that nice smoke flavor. Out of nowhere, grease dripped into the fire and caused a huge flare-up. The flames shot up and charred the skin on half the thighs before I could move them. Ended up with some pieces burnt and others undercooked, total mess. I felt pretty silly serving that to friends who were expecting juicy BBQ. Now I'm rethinking my grate placement or maybe adding a drip pan. What do you folks do to prevent grease fires in your smokers?

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3 Comments

henry_flores7mo ago

Ever think a little char is part of the real smokey flavor? I actually let small flare-ups happen on purpose sometimes for that crisp, fire-kissed bite. Maybe the goal isn't to stop all fires, just to manage them better.

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mila_fox987mo ago

But doesn't that just make the meat taste bitter sometimes?

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jamiebailey7mo ago

Totally get what you mean. I do the same thing with chicken thighs, letting the flames lick up just enough to really crisp the skin. Controlled chaos makes the best crust on a steak too, those little blackened edges are everything. It's about riding the line instead of killing the fire completely. You're right, that's where the real flavor happens.

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