Chicken Drums

Discussion in 'Poultry' started by graphicsman, Sep 22, 2011.

  1. I have searched the forum in regards to smoking chicken.  I have seen where people will smoke at about 325 for two hours then grill them for a couple of minutes.  I was wondering though if it will still be ok if i just smoked my chicken drums for 3 hours at 225 with my pork butts in my WSM?  I know some have stated that you really cant tell other than taking a bite but i feel this would be a perfect temp.  I really dont want to start up the grill just for some chicken.  I also read that, i believe, when you take a bite of the chicken the bone should be white for done?
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Sam of us do it at 225 till  IT 165-170 and   juices run out clear . but the skin will not be crispy . 
  3. sqwib

    sqwib Smoking Guru OTBS Member

    I have done them with great results.

    My skin crisps up fine doing drumsticks after 2 + hours at 225° with my reverse flow. Most of the fat renders out by the 2+ hour mark.

    Here is my post

    Buffalo Chicken Drumsticks
  4. i would imagine its still tender and juicy.
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

       Most people that finish on the grill seem to do it to crisp the skin and/or carmilize the sauce. I don't use the grill myself.

  6. flash

    flash Smoking Guru OTBS Member

     I usually do around 250º, but must take them more around 175 to 180º before my wife will even consider eating them. She wants her Chicken DONE!! And yes, the skin will not be crispy.
  7. ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.
  8. sqwib

    sqwib Smoking Guru OTBS Member


    That's the nice thing about Drums, they're very forgiving and Ditto on the wife, if its gummy she gets grossed out
    You'll be fine, and don't worry about internal temps, just keep 'em goin' don't worry bout going past 165 internal, and they'll be fine.
  9. sqwib

    sqwib Smoking Guru OTBS Member


    Many folks say they cant get the skin crispy, at 2 hours @225°.

    Everyone has different results.

    The Drums in the above picture have crispy skin these were on about 2 hours at 225° - 235°

    However these were done on a reverseflow using splits.

    So make sure the application is similar to yours, what may work on one smoker may give undesirable results on another smoker.

    Just wanted to point this out,
  10. flash

    flash Smoking Guru OTBS Member

     Make sure the chicken is not right over top of the butts. Never put chicken over other meats as it cooks.

  11. ya i was thinking about that, i guess i should just smoke the butts on the top rack and when they are close place the chicken on the bottom rack.  probably add the chicken when i foil the butts
    Last edited: Sep 22, 2011
  12. I'd smoke the butts on the bottom rack then move them to the top rack after foiling then add the chicken. The drums will take less that 2 hours.
  13. i think my game plan is hit 170, foil then add chicken
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a good plan.

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