Chicken Quarters on the Drum

[ddave]

Did some chicken quarters on the UDS this afternoon. I used the Kingsford Competition Briquettes by themselves because I was experimenting.

Used pretty simple seasonings -- a little salt, pepper, garlic powder and onion powder. One of them got brushed with Woody's Cook-In Sauce. It was a gift from a friend so I figured I'd try it out. (Liquid smoke was a prominent ingredient, but I tried it just the same.)



Here they are about an hour in . . .



They were done faster than I expected. When I temped them after about an hour and 45 minutes they were at 167° to 172°. I let the drum creep up into the 300s with one cap off and valve about 3/4 open. The 3/4" exhaust holes on the lid seem to make it run hotter but it worked out fine.

Here they are coming off the drum . . .



and dinner time!!



I ate the one with the Woody's on it but didn't sample any of the others so I don't know how it would compare. Could definitely taste the liquid smoke!

Thanks for looking!

Dave

 

[cowgirl]

Dave, they look tasty! Nice looking feast.

I feel the need to fire up my drum.

 

[darrin]

Looks good Dave!

 

[irishteabear]

Looks good.

 

[richoso1]

Nice smoke, and thanks for sharing the Q View too.

 

[daboys]

Looks good Dave. I gotta get a drum made this summer.

 

[rw willy]

Nice legs! Chicken I mean. Only a hour and 45. Got to love that. That makes chicken a week day smoke. Not just a weekend.
I like.

 

[bassman]

That looks good, Dave. I haven't tried any Woody's sauce in at least 25 years. May have to pick up a jar.