ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-22-2008, 03:19 PM   #1
Desert Dweller
Babbling Farker

 
Desert Dweller's Avatar
 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Downloads: 0
Uploads: 0
Default Chicken Leg Questions

OK, I got my leg "grills". Now what?

I want to smoke them to start with, but for how long? I guess most things get done at about 225-235... Right? I know I can test the leg for doneness, but what would my "ballpark" time be? What is the best wood for poultry? My "books" recommend alder, cherry or oak. What do the experienced folks say?

Next, I want to take them from the smoker, sauce them and toss them on the grill. I figure no longer than it takes to crisp the skin (10-15 mins?), as the leg itself should be done via the smoker... Right?
__________________
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
Desert Dweller is offline   Reply With Quote


Unread 08-22-2008, 03:31 PM   #2
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

cherry makes a great color. doing chix tomorrow w/ mesquite & pear. usually i do bird(any kind) between 275-300 the sking doesn't rubber as much. as far as time- when ya get 177-180 internal-or w/ legs,when ya get a lil' pullback around the ankle.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 08-22-2008, 03:40 PM   #3
BIGWILLY
Full Fledged Farker
 
Join Date: 04-22-08
Location: SLO CALIFORNIA
Downloads: 0
Uploads: 0
Default

a spatchcock chicken at 230 temp needs 3 to 3 1/2 hrs, i'm guessing a rack of legs would fly in at 2 1/2 to 3 hrs
__________________
[B]"Never Pet a Burning Dog"[/B]

UDS
Stainless Gasser
Disco (plow disc, ranchera disc, discada)
Char-Broil "Patio Caddie" (Gas)
Cook n' Kettle Cast Iron Grilling Kettle
BIGWILLY is offline   Reply With Quote


Unread 08-22-2008, 03:48 PM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default



Are you talking the leg racks?? And you want them smoky, plus a crisp-up and glaze at the end.


True smoking, like you would do with brined/cured poultry is very flavorful but the skin can be rubbery. I've never done a crisp-up or glaze on something like that.



I usually do more of what I call a flavor smoke on wings, drums and thighs around 250° using a heavier wood if I want more flavor. At that pit temp, mine go around 2 hours. When they are hanging, the meat shrinks but the skin does not shrink as fast, leaving a little air gap. This helps keep it crispy.



I would think if you wanted to glaze them, take them to an internal of 170°, bring the whole rack inside and ramp up the cooker. Go back on the regular grate for the glaze which I'll bet won't take 5 minutes.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 08-22-2008, 03:58 PM   #5
PaSmoker
Full Fledged Farker

 
PaSmoker's Avatar
 
Join Date: 07-14-08
Location: Yardley, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post


Are you talking the leg racks?? And you want them smoky, plus a crisp-up and glaze at the end.


True smoking, like you would do with brined/cured poultry is very flavorful but the skin can be rubbery. I've never done a crisp-up or glaze on something like that.



I usually do more of what I call a flavor smoke on wings, drums and thighs around 250° using a heavier wood if I want more flavor. At that pit temp, mine go around 2 hours. When they are hanging, the meat shrinks but the skin does not shrink as fast, leaving a little air gap. This helps keep it crispy.



I would think if you wanted to glaze them, take them to an internal of 170°, bring the whole rack inside and ramp up the cooker. Go back on the regular grate for the glaze which I'll bet won't take 5 minutes.
What he said......Wayne won the chicken throwdown you know!!
__________________
Keith
Big Drum Smoker,Stainless Steel Gasser,Turkey Fryer/"Low Country Boil Maker",Weber "Baby Q"
New Splash-Proof ORANGE Super-Fast Thermapen™
“I make it a rule never to smoke more than one cigar at a time.” Mark Twain (Obviously doesn't apply to fatties)
"Brisket is like beer....It's done when it's done" (Divemaster)

Member Cigar Lounge Social Group
Member Drum Corps Social Group
PaSmoker is offline   Reply With Quote


Unread 08-22-2008, 04:14 PM   #6
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

I usually go with a higher heat for chicken 277-300
jestridge is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Questions about smoking a leg of lamb altered states Q-talk 5 12-25-2010 09:09 PM
Quick Leg of Lamb questions JDV Q-talk 5 03-12-2010 09:52 PM
Chicken Legs For Supper Tonight - With Chicken Leg Photography q-this Q-talk 2 09-15-2009 09:24 PM
chicken leg quarters jestridge Q-talk 14 02-20-2008 09:46 PM
Chicken Leg Racks Norcoredneck Q-talk 9 01-02-2008 12:52 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:26 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts