Smoked Chicken Legs

Discussion in 'Poultry' started by kenosando, Mar 22, 2014.

  1. kenosando

    kenosando Newbie

    My first attempt:

    #6.28 legs from Sam's
    [​IMG]

    Rubbed with Lawry's Chicken and Poultry Rub
    [​IMG]

    Using newly acquired MES and cold smoker attachment (using cold smoker box in junction with temperature control in main unit)
    [​IMG]

    Smoking at 260° F with apple wood.
     
    Last edited: Mar 22, 2014
  2. Looks like you're off to a good start!  [​IMG]
     
  3. kenosando

    kenosando Newbie

    About 1.5 hours in and the smell is amazing. Still hovering around 260°.
     
  4. kenosando

    kenosando Newbie

    I checked my IT at 2 hours and they were done, but I'm leaving the cold smoker on and turning the temperature back so they continue to smoke without cooking too much more.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Is that a MES cold smoker on the side of your smoker?
     
  6. kenosando

    kenosando Newbie

    Yes, it is.

    And the final product:
    [​IMG]

    The "rub" was very good, but more of a seasoning than a rub. Very salty but good flavor. I have some jerk rub I'll do next time.
     
    Last edited: Mar 22, 2014
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice, I'd say the first attempt was a success... Great job !!
     
    kenosando likes this.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Salt shows up in everything, even those salt free products. I have almost gotten where I don't even season with salt. I say it in the text but usually I am Cayenne, onion and garlic, maybe some paprika or I have some granulated L&Ps. If I salt I do it and sugar both just before the smoker.

    You got some good looking legs there.........  
     

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