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Chicken legs
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Smokin' T
Posts: 259
Going to do several chicken legs today, I want the skin very crispy. Can some of you give advice on how to accomplish this? They have been in the fridge uncovered for approx. 16 hrs. Do I go direct, indirect and what temps should I shoot for. Do I lightly oil legs then season? Thanks in advance.
Tom
Dunedin,Fl.
Tom
Dunedin,Fl.
Comments
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400-450 dome indirect works for me. I like to cook to about 195 internal. just a rub with no oil on these.
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Thanks Pat ...
I've got that identical hanger which I will use. Hope my cook turns out as good as yours.I will use your temperatures also,have a good one!!!
Tom
Dunedin,Fl.
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