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View Full Version : Chicken Leg Quarters on The OC Smokehouse


Wesman61
06-05-2017, 09:23 PM
For my 2nd cook on the smokehouse I went with leg quarters. Put a generous coat of Plowboys Yard bird rub. Used mesquite logs from Wally world and started off at 300 then bumped up to 350. These were the best smoked chicken I've had. I don't usually use mesquite but I will use it for chicken in the future. The Yardbird rub really worked well with the mesquite.

http://img.photobucket.com/albums/v729/guittguy1/20170605_172502_zpsqyt8pev2.jpg (http://smg.photobucket.com/user/guittguy1/media/20170605_172502_zpsqyt8pev2.jpg.html)

http://img.photobucket.com/albums/v729/guittguy1/20170605_175048_zpssjoew5rj.jpg (http://smg.photobucket.com/user/guittguy1/media/20170605_175048_zpssjoew5rj.jpg.html)

SmittyJonz
06-05-2017, 09:38 PM
Oh Ya.! :heh:

Frales
06-05-2017, 09:40 PM
Looks great! Now I'm hungry again.

Wesman61
06-05-2017, 09:52 PM
Thanks! Soon I'll graduate to two dissimilar meats at the same time! And a brisket shouldn't be far off.

BillN
06-05-2017, 10:13 PM
Best part of the bird...:thumb:

Stlsportster
06-05-2017, 10:43 PM
Are you using the water pan? Looks like it from the picture. How the cleanup?

Wesman61
06-05-2017, 10:54 PM
Are you using the water pan? Looks like it from the picture. How the cleanup?

Yeah I use it. It pulls out easily. I remove the bottom shelf so it's easier to add water. I just pull it out and dump it out and wipe it with paper towels. I like to run the fire before adding water so it burns off any nastiness.

OferL
06-06-2017, 07:11 AM
Very nice birds.

ChrisBarb
06-06-2017, 08:09 AM
We cook leg q's all the time. But I do them on the gasser, as using the smoker the skin never seems to crisp up enough.

Smokesignalsfromtx
06-06-2017, 08:49 AM
Very nice.....

Wesman61
06-06-2017, 11:29 AM
We cook leg q's all the time. But I do them on the gasser, as using the smoker the skin never seems to crisp up enough.

Yeah, the skin is a total loss when smoking. I'm from The CA central coast (Lompoc) so I always grilled them Santa Maria style till I learned how to smoke. I love SM style chicken but I love the taste of smoked chicken a lot. My family wishes I'd stick to SM style breasts though. I was the only one I was cooking these for since my wife is having some severe stomach issues so I cooked what I wanted LOL. When she gets her stomach back to normal I'll grill her some SM style chicken.

A lot of people don't know that chicken is almost as popular as tri-tip on the central coast. Go to a downtown fundraiser BBQ on the central coast and you'll usually have a choice of tri-tip or chicken.

Wesman61
06-06-2017, 11:31 AM
P.S. next time I smoke chicken I'll run the smoker at 350 degrees for the whole cook. Just to see if the skin will be edible.

ml8163
06-06-2017, 12:14 PM
I like to start off smoking and then finish off the cook on the gas grill to make the skin nice and crispy. To me it is the best of both worlds. :-D

SmittyJonz
06-06-2017, 12:30 PM
For me Chicken Skin is just to hold Rub on - Dog Treats - except for Fried Chicken.

Smokesignalsfromtx
06-06-2017, 01:59 PM
We cook leg q's all the time. But I do them on the gasser, as using the smoker the skin never seems to crisp up enough.

Try flash searing the skin side BEFORE you put it in the smoker. Works like a charm....

JS-TX
06-06-2017, 02:07 PM
Higher heat helps. I also like to pat dry the skin really good with a paper towel and then put a thin coat of olive oil before I apply the rub. I wouldn't go above 400* or the skin may rip.. :doh:

Wesman61
06-06-2017, 04:50 PM
Best chicken skin I ever did on a smoker was a happy accident. I was smoking some bone in, skin on breasts for a family get together on a charcoal grill with the coals on one side and meat on the other. I had the fire way too hot but didn't have time to wait for it to die down so I threw it on anyway. The chicken didn't taste as smokey as usual but the skin tasted just like bacon.