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chicken legs. low and slow or hot and fast???
Fat_Chef
Posts: 2
Any suggestions or experiences to share
Comments
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Not a huge fan of really smoky poultry. I would do either 400 raised direct or 350 indirect.*******Owner of a large and a beloved mini in Philadelphia
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I cook mine on a drumstick rack at around 400 degrees indirect. I put a little BBQ sauce on them 10 minutes before I remove them. I pull back the skin and put rub directly on the chicken and then pull the skin back in place.
Large BGE
Barry, Lancaster, PA -
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I just did some last night. BBQ dry rub and raised direct at 350 for about 1 hour. The only bad thing about direct with leg quarters etc is that the fat drips onto the coals and you get much more smoke than I would like. I actually prefer to do indirect and then finish them off direct to get a nice char on them.
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I haven't tried this, but this recent post by Judy Mayberry (spatchcock, 375° indirect, CRISPY!) makes me want to!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
You can do either way my last whole chicken was cooked indirect at 250, also like to do them direct at 400 the both taste just as good to me.
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