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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-12-2013, 10:07 AM   #1
trucky9754
On the road to being a farker

 
Join Date: 11-28-08
Location: Mendota, Illinois
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.
Thanks.
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