smoked chicken legs

msfgroup

MY goodness I have been looking for a decent recipe for simply smoking some big chicken legs.  I have seen everything from low and slow to high and fast from an hour to 4+ hours I am trying to work these in with a Rib cook I am doing on Sunday for those that prefer Chicken to Ribs (only a few)  I am doing the 2-2-1 ribs I have had the best luck with those and then trying to put the Chicken legs on towards the end any help and advice will be most appreciated.  It this or KFC.........................

Thanks
MSF

AD18

I'm sure more experienced cooks will chime in, but my experience with slow smoked chicken is that it is extremely moist and tastes great.  But, so far I have not been able to get the skin crispy.  It is always very rubbery and not very tasty to eat.  I usually toss it now.  I do mine at 250 or so for about 2 hours and that is what I get.  I have read to get better results jack temp to 400 or so and cook faster for better skin crispiness.  I am going to do some chicken legs this weekend and this my next step in doing them.  Best of luck.

msfgroup

Thanks AD18

What temperature is the internal temp at 2 hours I know 165 is what everyone shoots for I may want a little more just curious

thanks

minniemoh

I like to do chicken legs indirect at 400-425. Turn em once half way through and be done in an hour or so. We usually take these to all the neighborhood "potlucks" (you know, the good old MN term) and people rush the plate tip they're gone.

If I were you and chasing a rib cook using one egg, I would do 425-450 raised direct with some cherry chips while the ribs rest. Turn em a couple times and have them done in 30 minutes or less. FTC the ribs for 45 minutes and you're there. Just my thoughts...

carolinakid

agree with AD18- toss the skin. Cook about 2-2.50 hrs at 250 dome. Internal 170

Mickey

Chicken or turkey legs the same. 400 raised direct. Remember not a lot of smoke for birds.

NewEggGuy1945

I do chicken quarters (leg and thigh).  I have found that dome temp between 325 & 350 for an hour and a half (3 quarters - indirect heat) makes the skin crispy but not too hard, internal temp around 170.  I really loaded up the chips on my last batch... maybe overdid it a bit... really smokey!

AD18

With temps 225-250 it takes about 2-2.5 hrs. as others stated.  Agree with the amount of smoke, chicken skin is a sponge for it.  Just a wee bit or the taste can be over powering.  For chicken I like apple or pecan and try to get smoke for less than half the cook time.  I try to use Thermapen for internal temps, but usually the pieces I get are rather small.  I rely on clear juices most of the time. 

msfgroup

Thanks everyone! 
As I said in my first post the process of cooking chicken legs are across the board and I am sure all delicious.  Since I am following up on a rib cook I think I will follow AD18's direction and give them a try this will also be at the end of the smoke cycle so this will also follow everyone's smoke advice too.  I really appreciate this forum and totally love our weekend cooks on my BGE

Thanks again everyone
MSF