Thread: Chicken legs
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Old 06-17-2013, 03:18 PM   #3
Thermal Mass
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.

42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL=""]ZERO[/URL]!!
[COLOR=Red]My Build[/COLOR]:

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Thanks from:--->