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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoking Chicken Legs on Green Egg

RDMSRDMS Posts: 3
Looking for a time and temp to smoke Chicken Legs on Egg in a Vertical Rack.

Comments

  • rholtrholt Posts: 354
    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!
  • MickeyMickey Posts: 13,468
    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.... 5th Salado EggFest is March 14, 2015

  • nolaeggheadnolaegghead Posts: 10,682
    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.
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