Sarge and the smoker.....first attempt

Discussion in 'General Discussion' started by sarge1947, Jul 2, 2016.

  1. OK I've read a lot and seems like way not enough. So wing it. Or leg it as it were. 

    I'm smoking 16 chicken drumsticks. 3 hours at 250 degrees and using a mix of hickory and cherry woodchips in my MES 30 digital.

    All I did was oil them a bit, and sprinkle on some store bought chicken rub. 

    I'll let you know how it went. 
     
  2. smokeymose

    smokeymose Master of the Pit

    3 hours might be a tad much for legs at 250. Check the IT at 1 1/2 hrs....
     
  3. Right. at 1.5hr we had hit IT goal. 

    Checked one and it was completely done, nicely smokey but way more juicy than necessary, meat a little tough and the skin was rubbery. I left it in for the full time and the skin was much better and meat was more tender and still not too dry. I didn't add more chips after the 1.5hr point, so the smoke level stayed the same. 

    Wife enjoyed it, which was the goal since I knew I would.

    Vac sealed the leftovers and froze them. We'll see how that comes out in a day or two.  
     
  4. smokinal

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

    Sounds like a great smoke.

    Next time take some photo's!

    We all love Qview!

    Al
     

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