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06-17-2013, 04:18 PM
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
^^ +1 on the 300
I almost never do just legs but they should go about an hour
I BRINE all my poultry.
I like the skin on.
Some leg quarters and wings done last week indirect on the kettle.
-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast
When it comes right down to it, you just want to be surrounded by good people and good food."
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