Get a full chimney and a half worth of coals cooking. Add a couple of chunks of fruit wood, I used 2 chunks of apple and 1 chunk of pecan. Hot and fast, no water in the bowl, Line the bowl with foil for easy clean up of drippings. Keep the bowl in the smoker to deflect the heat.
Get the wsm as hot as you can, vents wide open.
While the wsm is coming to temp, prepare your chicken:
Get a pack of chicken legs, rinse em off, apply some rub, I used bone sucking poultry rub, but you can use what ever you want. Spray the grate with some nonstick spray to make life simple.
Throw the legs on, keep the cooker at 300+ degrees. Hot and fast makes crispy skin, low and slow makes rubbery skin.
Drumsticks will take around an hour, leg/thighs will take longer.
You know they are done cooking when internal temp is about 165 for dark meat. The skin will be splitting, and the meat will have pulled away from the bone a bit, but not as dramatic as with ribs.
Next, sauce all the legs, then remove the center section of the smoker, and place the grate directly on the lower portion above the coals. Be ready with tongs and a clean dish before you do this, because they can burn easily if you don't watch it so close to the coals. Turn the legs a few times and maybe add more sauce if you desire until it reaches the level of crispy you want.
Enjoy!!!
Get the wsm as hot as you can, vents wide open.
While the wsm is coming to temp, prepare your chicken:
Get a pack of chicken legs, rinse em off, apply some rub, I used bone sucking poultry rub, but you can use what ever you want. Spray the grate with some nonstick spray to make life simple.
Throw the legs on, keep the cooker at 300+ degrees. Hot and fast makes crispy skin, low and slow makes rubbery skin.
Drumsticks will take around an hour, leg/thighs will take longer.
You know they are done cooking when internal temp is about 165 for dark meat. The skin will be splitting, and the meat will have pulled away from the bone a bit, but not as dramatic as with ribs.
Next, sauce all the legs, then remove the center section of the smoker, and place the grate directly on the lower portion above the coals. Be ready with tongs and a clean dish before you do this, because they can burn easily if you don't watch it so close to the coals. Turn the legs a few times and maybe add more sauce if you desire until it reaches the level of crispy you want.
Enjoy!!!
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