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Edit** chicken legs

bhedges1987
bhedges1987 Posts: 3,201
edited January 2016 in EggHead Forum
Will be my first time smoking them indirect.  How would one recommend these on the egg? Indirect around 300 for crispy skin?  2 hours?

Thanks

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


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Comments

  • Dfoshee
    Dfoshee Posts: 191
    No help here but I'm listening 
    Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
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  • Tinyfish
    Tinyfish Posts: 1,755
    Indirect chicken 400f to 425f.
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  • bgebrent
    bgebrent Posts: 19,636
    Tinyfish said:
    Indirect chicken 400f to 425f.
    This and raised and around an hour or slightly more for legs.
    Sandy Springs & Dawsonville Ga
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  • EGG_Daddy
    EGG_Daddy Posts: 163
    I have an Adjustable Rig so my method might not work for you.  I would smoke them at 250° for 30-40 mins.  Then remove the plate setter or AR ceramic and nuke them at about 450°-500°.  Nice and smokey with some good crispy char.I always go by look when determining if they are done or not.  So, I don't have a temperature for you.  Good luck and experiment.  

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Zmokin
    Zmokin Posts: 1,938
    I agree with the higher temps if you want to try and get crispy skin.
    Raised-Direct will do better for crispy skin, but requires more watching to prevent scorching/unwanted blackening than indirect.  A big part of crispy skin is starting with dry skin.  let legs sit un-covered in the fridge for hours to dry out the skin prior to cooking works wonders.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • EGG_Daddy
    EGG_Daddy Posts: 163

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Zmokin
    Zmokin Posts: 1,938
    EGG_Daddy said:

    Those look great!!!  I'm hungry and it is coming up on dinner time.
    I hope you are local and don't mind unannounced drop-in guests. :lol:
    However, i will need an address if you don't mind. :grin: 
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • EGG_Daddy
    EGG_Daddy Posts: 163
    @Zmokin

    Come on over I'm somewhere West of the Mason-Dixon Line

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Chubbs
    Chubbs Posts: 6,929
    edited January 2016
    You can also air dry them in fridge overnight and it will help. Or you can smoke them and then fry them. With this method you get benefit of smoke (edit-- from the egg) and then crunch from frying. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    400 for at least 1 hours.




    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • ryantt
    ryantt Posts: 2,545
    edited January 2016
    I always mix a little cornstarch in with my rub to help crisp things up.  Start out low and slow then  pull the the p.s. and jack up the temp to 400-425 like stated above.  Best of luck.  


    These are legs I've done with that method had good crisp skin.  

    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Mickey
    Mickey Posts: 19,694
    Direct 400 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Zmokin
    Zmokin Posts: 1,938
    EGG_Daddy said:
    @Zmokin

    Come on over I'm somewhere West of the Mason-Dixon Line
    :lol::rofl: 
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Davec433
    Davec433 Posts: 463
    edited January 2016
    I go raised indirect at 350-400 for about 45 minutes. I found when the Egg is full I need to rotate them or the ones near the back get burned. (From tonight)


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  • chadpsualum
    chadpsualum Posts: 409
    I agree with @ryantt on the cornstarch.  Crispy skin comes from moisture removal in the skin right?  With chicken I wash, pat dry with paper towel and then toss in cornstarch.  I put pieces on drying rack in the fridge for at least a few hours before cooking to 'dry out'.  Some time before the cook I will throw some rub on them and then execute at 375-400F and indirect.  I've heard that I need to try direct but haven't done it yet.
     
    North Pittsburgh, PA
    1 LGE
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  • WileE.Coyote
    WileE.Coyote Posts: 18
    edited January 2016
    If honor of Cinco De Mayo I did some drumsticks rubbed indizzypigbbq fajitaish seasoning biggreenegg chicken legs drumsticks raiseddirect at 400 carnivore
    Last ones I did where "Raised Direct" @ 400'. Cooked to an internal temp of about 180'. Dont worry about overcooking them, the bone will help keep everything moist. 

    Cook time is about 1hr.
    Safety Harbor, FL
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