Leg Quarters

[Darian Hofer]

These came out good. Air dried, uncovered, for 2 days.
Skin was perfectly rendered but a little tough. But the skin was crunchy and really tasty. The meat was juicy and super tender.
Internal joint temp was 200 on all but 1, and it was 198. Tough to beat that consistency.
cooked about 90 minutes at 275 and then about 30 minutes at 300 On upper rack.
I know it’s not a big secret, but the steamer pan lids make great shallow drip pans.

 

[EricV.]

Cavender's, I put that sh2!%t on everything!

 

[Darian Hofer]

Maybe a little steam pan would help with skin toughness?

 

[Brett-EDH]

Maybe a little steam pan would help with skin toughness?

I’ve experienced leathery chicken skin when smoking chicken at 300 or below. To get crispy skin, I cook chicken at 400° for 20 minutes and then dial it down to 325° usually for a total cooktime of 55-75 mins, but specifically pull it off the chicken with breast temps at 157-160°.

I have also gently salted my chicken’s skin and left the halved birds in the fridge uncovered for 8 hours but not really longer. This method helps dry the skin out so it crisps at the higher (350°+) cooking temps. Be careful not to over salt the chicken if you’re doing this method.

I learned about this method from some Asian cooking I was researching and it works really well. Hopefully this helps you out on future cooks.

 

[Darian Hofer]

I’ve experienced leathery chicken skin when smoking chicken at 300 or below. To get crispy skin, I cook chicken at 400° for 20 minutes and then dial it down to 325° usually for a total cooktime of 55-75 mins, but specifically pull it off the chicken with breast temps at 157-160°.

I have also gently salted my chicken’s skin and left the halved birds in the fridge uncovered for 8 hours but not really longer. This method helps dry the skin out so it crisps at the higher (350°+) cooking temps. Be careful not to over salt the chicken if you’re doing this method.

I learned about this method from some Asian cooking I was researching and it works really well. Hopefully this helps you out on future cooks.

My ceramic Kamados hold so much moisture that going 24-48 hours air drying in the fridge works great. Still learning with the Smokefire. Thanks for tips.