Pre-smoked Turkey Legs
I know this question has been asked many times before but my search in forums hasn't answered the questions I have. I am going to vend at a large pumpkin patch this fall and was asked to vend some turkey legs which I believe would go real good at this venue. My question I have pertains to pre-smoked turkey legs which I am going to use. My questions are as follows, at what temp do I put these into my pit. I am using a FEC100 and how long do they take to heat up. My next question is about sauce, do I sauce then while they are heating up so the sauce somewhat sets up on the leg or do I sauce them after they are finished and just prior to serving them? I plan on putting them in a 2 lb tub for sale so saucing after would not be a problem. Any help would be greatly appreciated.
Fast Eddy FEC100, Rebel 28,
Large Big Green Egg, Weber Gasser
2 X Ultra-accurate Thermopen RED of course.
Official MOINKER since 2010
8.5' X 24' Competition/Vending Trailer