Turkey Legs. Hot and fast? or Low and slow?

[Brandon M]

Wanna do some turkey legs this weekend, I have found several recipes, some low and slow some hot and fast. Im leaning towards low and slow but am worried about the skin being rubbery. Any suggestions? Thanks!

 

[ChuckO]

Any suggestions? Thanks!

I cook them in my WSM. I take the bowl out and I put a pizza tin on the lower shelf (wrapped in foil) and I cook my Turkey legs on the top shelf about 275/300. I like them well done, so I let them go for 1.5 hours. Skin is not "crispy" but it's not rubber either. Kind of a "dry firm." When I make them, they don't last. There's never any leftovers

I use Apple chunks for smoke

 

[Brandon M]

I cook them in my WSM. I take the bowl out and I put a pizza tin on the lower shelf (wrapped in foil) and I cook my Turkey legs on the top shelf about 275/300. I like them well done, so I let them go for 1.5 hours. Skin is not "crispy" but it's not rubber either. Kind of a "dry firm." When I make them, they don't last. There's never any leftovers

I use Apple chunks for smoke

Do you use a full lit chimney when doing them this way, and does that short of a cook give them enough smoke? Thanks.

 

[ChuckO]

Do you use a full lit chimney when doing them this way, and does that short of a cook give them enough smoke? Thanks.

Usually about a dozen fully lit charcoals added to about a 1/2 ring full of charcoal. I usually have four or five large chunks of Apple mixed in with the charcoal awaiting the dozen lit charcoals forthcoming. This is a high heat cook (imho) I leave all the vents wide open unless my temp exceeds 325, then I close them down, but only a little

 

[Brandon M]

Usually about a dozen fully lit charcoals added to about a 1/2 ring full of charcoal. I usually have four or five large chunks of Apple mixed in with the charcoal awaiting the dozen lit charcoals forthcoming. This is a high heat cook (imho) I leave all the vents wide open unless my temp exceeds 325, then I close them down, but only a little

Thanks for the tips!

 

[ChuckO]

Thanks for the tips!

Finally photobucket is working. Here's a recent cook of turkey breast and chicken drumsticks using the method described. Like I said, these don't last but for a minute, I can't even get them in the house before they're ate

 

[Brandon M]

Those look excellent.