Chicken Hindquarters on the UDS

I fired up the drum this afternoon to smoke a few hindquarters. I started out doing the Minion method but decided to try a higher temp this time than last. The last chicken on the drum had really tough skin. Not bite through anyway. I started out with some Italian dressing in foil pans, then put two hindquarters in each. There wasn't room for anymore. I took the temps to about 170 in the thigh in the pans. Then I took the pans off and put them skin down for about 20 minutes and turned them again. At the end the grate temp was 350+ with about 1 1/2 vents open. I have 4 1" vents for air intake and use magnets to control air. They turned out great!! We will definitely try it again.

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