BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: Eo0014 on May 21, 2009, 04:33:03 pm

Title: Chicken legs
Post by: Eo0014 on May 21, 2009, 04:33:03 pm
Looking to smoke a dozen or so chicken legs this weekend.  Anyone have
any tips?  I've read to open the vent fully, and I don't need too much smoke.
With vent open, I'll be lucky to hit 200 degrees.  How much time in BS and how
much smoke is good? 

What flavor smoke.

Thanks guys!
Title: Re: Chicken legs
Post by: deb415611 on May 21, 2009, 05:02:13 pm
Eo0014,

I like Cherry for poultry.  I have only done whole chickens & turkey breasts but I usually do 1hr 40 minutes of smoke. 

Deb
Title: Re: Chicken legs
Post by: FLBentRider on May 22, 2009, 03:16:03 am
I've done legs before.

I brined them for a few hours and smoked them @ 225 with Hickory.

It only took about 2 hours to get to an IT of 160F
Title: Re: Chicken legs
Post by: Habanero Smoker on May 22, 2009, 03:19:05 am
With only a dozen legs, you should have no problems with heat. When most of moisture has evaporated, you can move your vent opening to 1/2 opening. Coat legs with olive oil, use your favorite rub, apply some rub under the skin, and finish on the grill to improve skin texture.