Tried drumsticks for the first time today. Wanted to try the leg racks I bought at Lowes months ago. Here they are in the package.
Whoops! Heh,heh, wrong drumsticks.
Those are for the kids for dessert. Here they are.
Rubbed them with the following:
except for the hand soap. (Need to check the background of the pictures more carefully.)
Here they are rubbed and ready while the smoker heats up.
Tried to keep the temps around 300 to 325 to avoid the leathery skin. The afterburner was roaring like a blast furnace but I still had more regulator turn left.
Smoke was flowing nicely.
Here they are at about 1 hour into the smoke.
And here they are after about 2 hours. Internal temp was 175ish to 185ish. Maybe went a llittle to long but I hate it when they are slimy.
They were very juicy and tender but the skin was still a little rubbery. May try for 350 to 375 next time. Will be a good test for the afterburner.
A few observations on this smoke:
1) The sand pan rocks! Used sand instead of water. Parked the pan in the middle of the smoker with foil on top of it to catch the drippings. Clean up was a breeze. End to end temp range was very small, although I am sure 12 chicken legs don't make much of a heat sink.
2) When the temps at both ends were in the 310 degree range at grate level, the stock SnP door thermo was in the middle of the Ideal range.
All in all pretty yummy and a smooth smoke. Nice way to spend a Friday vacation day.
Dave
Whoops! Heh,heh, wrong drumsticks.
Rubbed them with the following:
except for the hand soap. (Need to check the background of the pictures more carefully.)
Here they are rubbed and ready while the smoker heats up.
Tried to keep the temps around 300 to 325 to avoid the leathery skin. The afterburner was roaring like a blast furnace but I still had more regulator turn left.
Smoke was flowing nicely.
Here they are at about 1 hour into the smoke.
And here they are after about 2 hours. Internal temp was 175ish to 185ish. Maybe went a llittle to long but I hate it when they are slimy.
They were very juicy and tender but the skin was still a little rubbery. May try for 350 to 375 next time. Will be a good test for the afterburner.
A few observations on this smoke:
1) The sand pan rocks! Used sand instead of water. Parked the pan in the middle of the smoker with foil on top of it to catch the drippings. Clean up was a breeze. End to end temp range was very small, although I am sure 12 chicken legs don't make much of a heat sink.
2) When the temps at both ends were in the 310 degree range at grate level, the stock SnP door thermo was in the middle of the Ideal range.
All in all pretty yummy and a smooth smoke. Nice way to spend a Friday vacation day.
Dave