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Discussion in 'Cooking and Brewing' started by ESOX, Feb 18, 2018.
Have 24 drums to smoke. How hot, for how long? Never did any of them before. Thanks.
I pull the skin off them and season. Then smoke for 275 at 2 hours.
I'd roll with this.
Time about 2. Chicken skin crisps at 312. Used to low an slow chicken, not anymore. 325. Chicken turns out great at low temps, skin is rubber
I know people who will deep fry after smoking to get that crispy skin - and it's awesome - but that's too much effort/clean up for me unless I plan on using the fryer for other things
I didn't see that I had a reply before I started. I smoked them at 285 (as hot as my electric goes) for two hours. Stuck them in a very hot oven (525) for a few minutes (5-7) till the skin was crispy. Chicken was a tad over done. next time I'll try 15 minutes less in smoker. Thanks guys.
I've never really had good luck smoking parts.
Entire chickens, turkeys and Cornish hens, yes.
Well there's turkey legs.... yum
I have always went with 220 for 3 hours then bbq sauce and carmelize on grill to crisp up
My grandkids like lollypops. Take the chicken leg and cut the tendons thru to the bone on the end. Then push the meat up the leg and it looks like a lolly. I smoke them for a while, then put them on the Weber to crisp em up. Pretty hard to screw up a chicken leg!
I usually go at 325 until the temp on the probe comes up to required temps. If I remember right between 2 and 3 hours. I use 2 pans of wood chips and the skin comes out golden brown and crispy. Color depend on the wood used . This is for chick quarters and I do 10 lbs at a time. Wife vac seals and freezes the unused ones for later
I run chix 1.5 hrs... 45 on smoke rest wraped at roughly 300-325..
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Thighs are the bomb. I buy a family pak or three when they are on sale for .79/lb at Meijer. Season liberally and smoke at 275 for about 2 hours. Cheap eats that are awesome.