chicken drumsticks

Unknown

i have just purchased a large egg and am wanting to cook about 5 pounds of chicken drumsticks {skin on }in my new egg..
is this too much at once??
will there be too much fat drip onto the charcoal ??
should i use a drip pan??
question 2..
if i want to cook 2 roasting chickens about 3.5 pounds each,
do i need a drip pan under the vertical roasters ???
thanks,
ausegg..

Smokin Joe

ausegg,
"Too much" can only be defined by what fits on the cooking surface. Many folks in this forum used raised grids to in effect double that cooking surface. I want to get the raised grid, but haven't got a round to it.[p]To answer your other questions -
Drumsticks - Use a drip pan, etc; I have a question do you plan to cook the drumsticks direct of indirect? No method is better - just preference as you will find. I probably would brine them first (for flavor & moisture) and smoke them indirect using a wood chunk (or chip of) choice.[p]Roasters - set up indirect and use a drip pan. Again, you will find some that say no drip pan needed. They let drippings from their cooks fall directly on to the plate setter or fire bricks so the flavors work their way back up into the food. Personally, I don't do that - don't like the smell of burnt drippings getting into my food. [p]As you will find, many answers lie in your (and other folks) personnal prefences. Joe

The Naked Whiz

ausegg,
You may wish to try spatchcocking those whole chickens. Two 3.5 pound chickens will easily fit on the grid of a large egg. Here is a link:[p]TNW
[ul][li]Spatchcocked Chicken[/ul]

WooDoggies

ausegg,[p]Like Joe says, there are lots of ways to cook chicken and you will find what works for you.[p]5 lbs of legs will fit fine on your large egg. [p]Here is what I do all of the time for wings, legs and thighs... it never fails, the meat is melt in your mouth moist and the skin renders and gets crispy....
Fill the firebox with lump a couple inches above the air holes. Get the fire steady at 240. Spread the hot coals out evenly to try and reduce hot spots.
Raise the main grid 4" above the fire ring or just about an inch below the lip of the egg..... That area is the sweet spot for me and chicken.
Lay the legs on and cook for 1 1/2 to 2 hours turning the legs 2 or 3 times and rotating the grill to compensate for hot spots.
No need to open the lid and continually check at that low of a temp as they will not burn.
If you want the skin to get extra crispy then raise the temp for the last 15 minutes or so of the cook to 275-300 and turn to avoid burning.
I think chicken parts taste best if they're cooked direct.[p]
Here are some legs and thighs cooked with that method.[p][p]
For the whole chickens on vertical roasters, I will cook on the raised grid around 325 and set the roaster on a small round of aluminum foil (just slightly larger than the imprint of the chicken).... the foil will keep the bottom of the chicken from browning too fast. [p]Here's one cooked using the small round of foil.[p][p]
Let us know how your cooks turn out.[p]Good Luck!
John[p][p]

QBabe

ausegg,[p]Like WD below, I also do my chicken direct on a raised grid. I keep the temps in the 275° to 325° range (except when I spatchcock them, then it's around 350°), but for pieces, I find that they do better at the lower end of that range, for 1 1/2 - 2 hrs.[p][p]You may not get all those legs on the cooker all at one time, but could do it two batches. I did about a million legs at the Lakeland competition back in January and they turned out fantastic! But I was cooking them all day long and not for a specified time to serve...[p]You'll have to decide for yourself if you like chicken direct or indirect, but I'm in the direct camp. I think they taste better and have a nicer skin. [p]Tonia
:~)

Chuck

<p />WooDoggies,[p]Man that looks good!!!! I stll remember those legs you did last Eggfest. I now do them pretty close to your way but haven't raised the grid. I'll have to give that a try. I guess it's a trip to the store for some chicken pieces for lunch. [p]Looking forward to Waldorf again. I hope to do the pre and post activities with you all this year. Had a blast last year just for the day so it can only be better for the duration. Have a great day!![p]Chuck

WooDoggies

Chuck,[p]
Thanks, Chuck..... and what a great shot! I can't look at the StumpChild with cracking up. There's KennyG in the back talking to Richard and a glimpse of the Bros. Cornfed conspiring something dastardly..... what a crowd.[p]So glad to hear you will be getting in Friday night. That's the only way to experience the full effect of the Waldorf Eggfest....... way too much fun that always seems to be on the verge of getting totally out of hand.[p]Speaking of legs, I will be grilling some this afternoon just like we like for Miss WooKitties.
They will have marinated all day in 2 cups of cider vinegar, 2/3 cup of Crystals hot sauce, 4 TBS worcestershire, 2 TBS cayenne pepper and 2 TBS chipotle powder....... hot and tangy just like her![p]Can't wait to see you and and the gang, my friend.[p]John

StumpBaby

Chuck,[p]If I find the little bugger who stole my neck....[p]StumpBaby