Looking to smoke some leg quarters. Would be my first time so I'm looking for some good instruction and suggestions to do so. Thank you in advance!
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Smoking Leg Quarters
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Club Member
- Jul 2016
- 9410
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Chicken is hot and fast, don't want to dry it out. Try soaking in Italian dressing for a couple of hours or more.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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I use a Kamado joe also. We love the Italian dressing chicken and once in a while for a change of pace I dust them with Cajun seasonin. I do mostly thighs. I start out at about 325 for a few minutes to get the meat started warming. If I skip this step I end up with the classic done on the outside, raw near the bone chicken. I open the top vent up a little after that. Just let the temp slowly climb, your headed for 425 eventually. Here is where an instant read thermometer is so handy. When I get 160 near the bone I open the grill for the rest of the cook and have the tongs ready. You may need to flip them a couple of times to keep them from burning on one side. I take mine off at 180 near the bone. This last step gets me wonderfully crisp skin and good flavor. Like anything else on a Kamado it may take a couple of cooks to dial in exactly how to get the results you want, but it won't take long.
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I always cook poultry around 325°-350° over pecan wood. I dry the chicken skin first, then slather with mayo as a binder and dust liberally with my chicken rub (affectionally known as mother clucker's seasoning). Straight on the grate until an IT of 170° in the thick part of the thigh. Consume immediately upon evacuation of heat, if not sooner. Usually served with Mayo based 'Bama style sauce.
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Club Member
- Aug 2017
- 444
- TN
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MAK 2 Star - MAK 3 Star - Camp Chef FTG900
I am not a vegetarian, but I eat animals that are
My vote is 375 or higher for thighs. To me, low n slow thighs have rubbery skin and just do not come out as something I find desirable to eat. Personally, I’d cook them at 425°. They’ll turn out EXCELLENT on your kamado and will have plenty of flavor from the drippings alone (flavor bombs)!
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Administrator
- May 2014
- 19034
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I like to wet brine chicken pieces in 1gal water, 1 cup salt, 1 cup sugar for 1 hour. 1-1-1-1. (or halve everything if you don't need a full gallon, but keep the time at 1 hr). Then I hit with an unsalted rub, or Italian herbs like Simon & Garfunkel. Dry brining is a great easy way to do it, save a lot of salt, and get awesome results, but I am a firm believer wet brining chicken pieces is the way to go!
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Founding Member
- Jul 2014
- 3248
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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