chicken legs

Lovenbrau

I am cooking chicken legs for some of my kids friends tomorrow. I have a new hanging rack for the legs. Should I cook direct or indirect, and for how long or just go direct on the grill?

Brokersmoker

I like chiked direcet gives the skin a crispier texture

FlaPoolman

I like them indirect at 400, cook to 190 temp. I do let them sit for a couple hours uncovered in the fridge to dry the skin and it really helps to crisp em up.

SkySaw

I like to use the chicken hanger on the main grid using a platesetter (legs up). Egg at 300 deg, with cherry mixed in to the lump.

Season with a bit of salt and pepper, and cook for 1.5hrs (or until done). Put some sauce on only for the last 10 -15 minutes of the cook.

Very crispy skin, light, clean smoke. Worth trying.

Mark

Rib Fan

I am with the direct camp. Raised direct. About 30 degrees...flip halfway. I tend to sause as well. Cherry is my wood of choice.



Wayne

Lovenbrau

FlaPoolman, roughly how long at 400?

Doug in Eggmonton

Should be less than an hour. Thats how long the same setup takes to do a whole chicken spatchcocked and theres better air contact with the legs by themselves so they should be faster, maybe 45 minutes?

Doug