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Unread 09-12-2013, 10:07 AM   #1
On the road to being a farker
Join Date: 11-28-08
Location: Mendota, Illinois
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Default 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.

[FONT=Verdana][COLOR=black]cooking on [/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Fast Eddy FEC100, Rebel 28,[/COLOR][/FONT]
[COLOR=#00b050][FONT=Verdana]Large Big Green Egg, [/FONT][/COLOR][FONT=Verdana][COLOR=black]Weber Gasser[/COLOR][/FONT]
[B][COLOR=red][FONT=Verdana]2 X Ultra-accurate Thermopen RED of course.[/FONT][/COLOR][/B]
[FONT=Verdana][COLOR=black]Official MOINKER since 2010[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]KCBS Member[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]8.5' X 24' Competition/Vending Trailer[/COLOR][/FONT]
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