chicken legs

Plan to smoke some chicken legs today. I'm planning on using some Oakridge Pork & chicken rub and then was thinking of saucing as well. Questions: 1) Should I even bother with the sauce? 2) If I do sauce, do I do it at the end and then sear? Or earlier than that? TIA.

Planning to do a dozen chicken legs on the smoker tomorrow. Plan is to brine, skin on, for 2-3 hours (1/2 kosher salt, 1/2 brown sugar and a few spices) and smoke for 3ish hours until the temp hits about 180. Probably use mesquite. Sound about right for a finished temp? I know chicken...

Well there is no buckeye football today so I decided to fire up the uds and throw something on. I rubbed up a whole pork tenderloin and some chicken legs that I had hanging around. The chicken legs were rubbed up with some queen bee cajun rub I received from a trade partner and the loin has some...

Well got the uds fired up this afternoon and threw on a pork loin rubbed with oakridge pork rub and chicken legs with some cajun rub I got on the last trade round. Needless to say the uds delivered again and we had a fantastic dinner. I did not get pics of the before product but I did get the...

Got a great deal on chicken legs (drumsticks). I was thinking of smoking them on my beloved UDS along with two chuckies. Do chicken legs like the low slow method? Or do they get all rubbery? Rocky Smokey Joe (new) 18" weber Performer UDS

In tonight's BBQ Pitmasters show they all seemed to use an inverted rack to hold their fish. Does anybody know where they got them, they didn't look like Bradley Racks.

My first try at KFC last night, it went well, thanks to threads from Gore and Yobtav for the inspiration and technique. :clap: Batter Battered chicken legs Set up kettle for indirect cooking Maintain temps at 400F Thin blue smoke provided by Jack Daniel's oak barrel chips Finished...