Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoking Chicken Legs on Green Egg

Looking for a time and temp to smoke Chicken Legs on Egg in a Vertical Rack.


  • rholtrholt Posts: 375
    Try searching bullhorns on bge and find the video on youtube by the smoking guitar player. Entertaining and informative.
  • I cook mine at 300 direct for 1 hour and 15 minutes and they turn out fantastic. you could go 400 direct for about 45 minutes either way they turn out good on that vertical rack. good luck!
    Brandon, MS
  • MickeyMickey Posts: 16,633
    edited January 2013
    This on the Mini but same on the Large. 400 direct raised about 45 min. Photobucket Pictures, Images and Photos Then on Large direct with gizzards. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • nolaeggheadnolaegghead Posts: 17,146
    You can cook them between 220 and 450F, the time will vary based on the size of the legs and temp.  Use a thermometer and cook until the coolest part is 180-185F.  Think hot temps, crispier skin, less smoke, faster....lower temps, less crispy skin, more smoke, slower. 

    Adjust as you go to get them done when you're ready to eat them.  You can cook them slow, then sear them at the end, right before you're ready to eat. 

    There's no right or wrong temp/time formula, you just don't want to under or over cook them - that's why the meat thermometer is good. 

    You'll learn to judge doneness innately, eventually, by poking them and looking at how the meat's acting against the bone, etc.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.