Chicken legs

The Pig's Blanket · 06-17-2013, 02:29 PM

Looking to make a bunch of chicken legs, 20 or so.... Hepl me out with cooking tips, temps and times in a stick burner... All help will be appericated.

DownHomeQue · 06-17-2013, 02:32 PM

300 degrees i like them skin off.. until done.. lol i have no idea on times.. i usually cook them for a hour or so.. lol maybe a little longer maybe a little shorter

Thermal Mass · 06-17-2013, 03:18 PM

^^ +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.

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nthole · 06-17-2013, 03:52 PM

I like to 'brine' or use the Kosmo's chicken soak overnight. Another +1 on going relatively high heat, 275-300. I just brine, season liberally, and then toss them on.

I'll bet I usually go 2 hours on mine at that temp.

oldbill · 06-17-2013, 04:20 PM

I like to smoke mine until they probe at about 115, reverse sear them over direct heat till they hit about 140, then sauce them and let the sauce set up until they hit the 165 mark.

The Pig's Blanket · 06-17-2013, 07:48 PM

Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share?

farklf · 06-17-2013, 07:53 PM

Wow! I wonder if I'm doing something wrong. I go 325 for 1 hour then flip for 45 mins then stack for 15. Hmmm. I like it when the leg bone turns out from the thigh bone. LOL.

nthole · 06-17-2013, 08:15 PM

I like the Kosmos chicken soak. If I don't have that... I trust my old friend Alton.

http://www.foodnetwork.com/recipes/a...ipe/index.html

oldbill · 06-17-2013, 11:15 PM

Quote:

Originally Posted by Hardluck

Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share?

The only time I worry about a brine is when I'm doing a whole bird or halves. The great thing about the dark meat is that it's full of fat and natural flavor, so I just get up under the skin with some oil and a little rub so that as the fat in the skin renders the rub get's into the meat.

The Pig's Blanket · 06-18-2013, 07:52 AM

Quote:

Originally Posted by oldbill

The only time I worry about a brine is when I'm doing a whole bird or halves. The great thing about the dark meat is that it's full of fat and natural flavor, so I just get up under the skin with some oil and a little rub so that as the fat in the skin renders the rub get's into the meat.

Thanks. Sounds great!! Im going to try a couple methods this week to see what works for me. at least I have a starting point now

Thermal Mass · 06-18-2013, 08:12 AM

Quote:

Originally Posted by Hardluck

Thanks. Sounds great!! Im going to try a couple methods this week to see what works for me. at least I have a starting point now

Take lots of pics and share your cook!!
Lots of good comments here, all will be good.
Nothing better than a good side X side to figure out what you like.

Oh, and WELCOME!

06-17-2013, 02:29 PM	#1
The Pig's Blanket Full Fledged Farker Join Date: 05-23-13 Location: Catlettsburg KY	Chicken legs Looking to make a bunch of chicken legs, 20 or so.... Hepl me out with cooking tips, temps and times in a stick burner... All help will be appericated. __________________ Shirley 250RF Smoker Shirley Competition cooker Traeger Lil Tex Elite Blue Thermapen

06-17-2013, 02:32 PM	#2
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	300 degrees i like them skin off.. until done.. lol i have no idea on times.. i usually cook them for a hour or so.. lol maybe a little longer maybe a little shorter __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

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. [IMG][/IMG] __________________ 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="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

06-17-2013, 03:52 PM	#4
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	I like to 'brine' or use the Kosmo's chicken soak overnight. Another +1 on going relatively high heat, 275-300. I just brine, season liberally, and then toss them on. I'll bet I usually go 2 hours on mine at that temp. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

06-17-2013, 04:20 PM	#5
oldbill is Blowin Smoke! Join Date: 05-30-13 Location: Kyle, TX	I like to smoke mine until they probe at about 115, reverse sear them over direct heat till they hit about 140, then sauce them and let the sauce set up until they hit the 165 mark. __________________ [FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:

06-17-2013, 07:48 PM	#6
The Pig's Blanket Full Fledged Farker Join Date: 05-23-13 Location: Catlettsburg KY	Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share? __________________ Shirley 250RF Smoker Shirley Competition cooker Traeger Lil Tex Elite Blue Thermapen

06-17-2013, 07:53 PM	#7
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	Wow! I wonder if I'm doing something wrong. I go 325 for 1 hour then flip for 45 mins then stack for 15. Hmmm. I like it when the leg bone turns out from the thigh bone. LOL.

06-17-2013, 08:15 PM	#8
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	I like the Kosmos chicken soak. If I don't have that... I trust my old friend Alton. http://www.foodnetwork.com/recipes/a...ipe/index.html Turkey Brining Secrets with Alton Brown - from "Good Eats" on Food Network - YouTube __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.
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