First time ever using a smoker(pellet grill) and the chicken drumsticks came out great! Any general advice for someone new to smoking? I’ve read about temp, not time, and let your meat rest, but other than that I’m a blank slate.
by Felt-Heart
15 Comments
whiterajah7
No tips from me bro. That looks bomb
L1mpD
Curious what your rub is- looks very red
These-Television2594
looks great! how long did you smoke them for?
IndustrySpecial4940
Look great, skin looks nice and crunchy. I enjoy smoked wings, legs and thighs. But I hate skin that is like leather or rubber. Well done!
daCold_Brew45
Nice job 🤙
CaptainMahvelous
Looks delicious
thenightmandayman
I always use my vortex on my Weber Kettle to cook wings fast, but you’ve inspired me to slow smoke them next time!
5DsofDodgeball69
No this is chicken.
MightyMTB
I’m just disappointed you didn’t bring enough to share with the class
Phriday
Brine your chicken. Hell, brine everything.
My standard procedure is to buy the 10-lb bag of leg quarters at the grocery, separate the legs and thighs and add to a tub. Fill until the volume is 2 gallons, add a half a cup of salt and a quarter of a cup of sugar. Stir to dissolve, let sit in fridge 24-48 hours. Then grill/smoke/bake/fry as you would normally.
Also, like whiterajah said, those look amazing. Good job.
jangles_85
That is some solid work, what time should we come over for some more
HCharlesB
Keep detailed notes so you can reproduce your results. while it’s fresh in my mind, I always answer the question “What could I do to make this even better next time?”
6 months or two years down the road, you’ll certainly remember how good they were but perhaps not all of the details on how you got there. (Reflecting on me…)
15 Comments
No tips from me bro. That looks bomb
Curious what your rub is- looks very red
looks great! how long did you smoke them for?
Look great, skin looks nice and crunchy. I enjoy smoked wings, legs and thighs. But I hate skin that is like leather or rubber. Well done!
Nice job 🤙
Looks delicious
I always use my vortex on my Weber Kettle to cook wings fast, but you’ve inspired me to slow smoke them next time!
No this is chicken.
I’m just disappointed you didn’t bring enough to share with the class
Brine your chicken. Hell, brine everything.
My standard procedure is to buy the 10-lb bag of leg quarters at the grocery, separate the legs and thighs and add to a tub. Fill until the volume is 2 gallons, add a half a cup of salt and a quarter of a cup of sugar. Stir to dissolve, let sit in fridge 24-48 hours. Then grill/smoke/bake/fry as you would normally.
Also, like whiterajah said, those look amazing. Good job.
That is some solid work, what time should we come over for some more
Keep detailed notes so you can reproduce your results. while it’s fresh in my mind, I always answer the question “What could I do to make this even better next time?”
6 months or two years down the road, you’ll certainly remember how good they were but perhaps not all of the details on how you got there. (Reflecting on me…)
Yum ! 😋
I think i know what im doing tomorrow!
looks great! no notes