Marinated Chicken Drumsticks


 
B.Lasky

B.Lasky

TVWBB Super Fan
I want to smoke some marinated drumsticks today. They're marinated in a white bbq sauce. Should I throw them on the regular grill at the end to crisp them up? Using my 14.5 WSM.
 
If the 14.5" WSM is similar to it's big brothers, you can remove the mid-section than place the grate over the coals and crisp them up. Saves you the hassle of firing up another tool.

Tim
 
timothy said:
If the 14.5" WSM is similar to it's big brothers, you can remove the mid-section than place the grate over the coals and crisp them up. Saves you the hassle of firing up another tool.

Tim
Click to expand...
That's what I did when cooked a split chicken last weeked. Since I will be doing two full grates of drumsticks, they 14.5 is on small side. Figure I'll just fire up the Weber gasser. Thanks.
 
Actually only cooked for two so justed used the upper grate on the smoker to crisp. Very, tastey. Not much of a picture. It was 19° and a light snow. No problem for the WSM.
11697242984_efd78ffb7a.jpg
[/url] image by boblasky1, on Flickr[/IMG]
 
Those look terrible! I think I'll have to properly dispose of them myself. In my belly! Look perfect sir. Happy new year
 
I smoke/grill a lot of legs on my kettle during warm weather. They really benefit from brining for an hour or so. They will plump up nicely and stay juicy.

People see them and want to know where I bought the big drumsticks. They're just regular size, but most folks see theirs shrink up during cooking.
 
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