Jerk Chicken Leg Quarters

Discussion in 'Poultry' started by frankly, Aug 14, 2016.

  1. frankly

    frankly Fire Starter

    Seeing all of the great threads on here about thighs and leg quarters made me decide to give some leg quarter smoking a try.  However, we have been having a lot of pop-up heavy thunderstorms so I was afraid to put the MES 30 on the patio for a smoke.  I decided to try some Weber Kettle smoking and found I should be doing this a lot more... 

    Glad I did not use the electric smoker - we did get rain (twice) while the the quarters were on the grill but survived well with the lid on until the rain passed.

    First I just marinated six quarters in Jerk seasoning:


    Then setup the Weber with charcoal and some apple wood chips and smoked at about 325F for about 2 hours (No, nothing was real exact about this):


    Add a little jambalaya and this was one of my best chicken grill smoke/cook-ups I have ever had!


    Thanks for looking!
     
    Last edited: Aug 14, 2016
    fatboycoalition and lancep like this.
  2. smokinal

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

    It sure looks delicious.

    Nice color on the chicken!!

    Al
     
  3. frankly, thats some nice looking led quaters there.

    dannylang
     
  4. frankly

    frankly Fire Starter

    Thanks Al and Danny!  Been a while since I used the kettle for some smoking!
     
  5. sauced

    sauced Master of the Pit

    Oh ...... really nice looking legs!!! Jerk chicken that's smoked is the best!!

    Also, smoking on the Weber kettle turns out some really great que!! I use mine a lot.
     
  6. frankly

    frankly Fire Starter

    Thanks Sauced - this was super easy and really damn good!  It has inspired me to experiment with smoking on the kettle more and not just relying on the MES.
     
  7. I like the kettle as it gives the meat the real fire taste--particularly with a few chucks of pecan. I have the split charcoal holders like you but was disappointed in how little grill was not under them if I had both going. With only one it did not get hot enough. So, I sprung for the Slow-n-Sear from http://www.abcbarbecue.com/ It is really nice as I have had the kettle stay at 250 for 3+ hours without touching it. 

    But then the influences here in this forum convinced me I needed and MES40, gen 2.5. So I do not use the kettle as much but often wish I had gotten it out. You might like the SnS.
     
  8. lancep

    lancep Master of the Pit

    That's a tasty looking plate you got there.
    :points:
     
  9. thedood

    thedood Fire Starter

    Those look mighty tasty. I think the jambalaya was a great side dish.
     
  10. bena

    bena Meat Mopper

    oh that looks tasty!.. too bad I am Norwegian and think Ketchup is spicy.
     
  11. unlgrad2002

    unlgrad2002 Fire Starter

    Chicken looks great! I completely agree with you on using the kettle more. It works so well and for short cooks it's a breeze. In fact, I can't remember the last time I used the MES for chicken of any kind. Plus you can use the coals to grill veggies towards the end of the cook.
     
  12. Looks amazing...
     
  13. swinefan

    swinefan Fire Starter

    Man A+ looking skin on those...
     
  14. frankly

    frankly Fire Starter

    Thank you for all the kind words!

    Sundown - I was looking at info on the SnS last week and it looks like a nice accessory, especially if you're going to do a longer kettle smoke.  I may pick one up just for the sake of experimenting.  One thing that I wondered about is the water reservoir - do you use that?  Based on what I have learned here and experimented with I got away from adding liquids to my water pan.

    unlgrad - I will definitely stick with the kettle for the short ones and try the veggies at the end!

    Thanks again!
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking chicken.

    Disco
     
  16. frankly

    frankly Fire Starter

    Thanks Disco!
     

Share This Page