Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm not the expert you're looking for on chicken, but if it were me, I would bump up the temp to 300 or a bit over just to have crispy skin. Someone else will be along shortly that does them more often than I. BTW, stop in at roll call and introduce yourself. We're a nosy bunch around here.
Welcome to the SMF. I love leg quarters. They're one of my favorite things to do. You should plan on 2 to 3 hours. But always (especially with poultry) cook to internal meat temps not by amount of time. Unless you want you and your guests to get sick.
Keep those temps up around 300 to 325 if you can. That'll give you better results with your skin.
Welcome to the SMF. I love leg quarters. They're one of my favorite things to do. You should plan on 2 to 3 hours. But always (especially with poultry) cook to internal meat temps not by amount of time. Unless you want you and your guests to get sick.
Keep those temps up around 300 to 325 if you can. That'll give you better results with your skin.quote]
Welcome Farmboy, you made a good choice with leg quarters, delicious.
As everyone has said you should try to keep your temps a bit higher, my little electric brinkman only does about 250 when I have just water in the pan and quarters usually take me 3-4 hours depending on the size.
If you do smoke at a lower temp and plan on eating the skin you may want to pull them 5 degrees early and throw them under the broiler or on the grill but if you're like me you just pull the skin off anyway but a higher temp will crisp up the skin nicely.