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Temperature for Chicken legs ?

SnickersSnickers Posts: 50
edited 9:03AM in EggHead Forum
I'm cooking chicken legs tonight. What dome temp should I do it at ?


  • RipnemRipnem Posts: 5,511
    300º-500º will all work. Just be sure to cook to 185º-195º internal temps and it will be juicy like you won't believe. Most also like to do chicken a little higher in the dome.
  • SnickersSnickers Posts: 50
    Thanks ! I have to get that elevated grate so I don't burn it.
  • gdenbygdenby Posts: 5,948
    FWIW, I've been reading thru the food safety section of the recently released "Modernist Cuisine." What is stated there is that its O.K. to just go up to 165. At 185, any nasties are dead instantly. At 165, it takes a few minutes, but will be just as safe.

    I then like to boost the dome temp at the end for a quick crisp on the outside.
  • SmokeyPittSmokeyPitt Posts: 9,866
    If you don't have a raised grid you can pick up a "Leg and Wing rack" that holds the legs (or wings) vertically and will raise them up a little. I haven't used one of these but they look like a handy gadget. I just checked Lowes in my area and it looks like they have them. Just search "Leg and Wing rack" at if interested.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • 2Fategghead2Fategghead Posts: 9,623
    Snickers, I like Ripnem suggestion. I grill my chicken high in the dome at 400F dome. I also, like my leg quarters cooked to 200F internal temp. Like gdenby has said they are done at 165F but, I like the texture of the leg quarters better when cooked to 200F IT. It's what ever works for you.

    When grilling using a raised grid that is grilling a certain distance from the burning lump. Soooo if you don't have a raised grid setup consider using less lump burning in your egg. Also, if you have a second food grid simply put the first grid on the fire ring than wrap a couple bricks with foil and set them on the grid then place your second grid on that...have fun! Tim :)
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