I got a question for all of my 22.5 WSM owners. I was asked to cook about 150 pieces of chicken legs this weekend for a friends daughter b-day party. Has anyone ever had that much chicken on their WSM at one time ? And if so how log did you guys have it on the smoker by it being so much ?.
Weekend Cook
- Thread starter S Bussie
- Start date
I haven't used my 22.5" WSM but I work only about 20 minutes from Joensboro so let me know when you get those 150 legs going! 
Legs (assuming you don't mean leg quarters) are a tricky cook for me. Not a lot of meat, yet has the thickest bone in the chicken, which greatly affects cooking time. I'm sure you won't get them all in one cook - perhaps 2 - but you'll probably want to do some grate foiling to protect the perimeter pieces from burning/scorching.
Legs (assuming you don't mean leg quarters) are a tricky cook for me. Not a lot of meat, yet has the thickest bone in the chicken, which greatly affects cooking time. I'm sure you won't get them all in one cook - perhaps 2 - but you'll probably want to do some grate foiling to protect the perimeter pieces from burning/scorching.
Last edited:
Dave Russell
TVWBB Honor Circle
I assume you're meaning to cut leg quarters in two, but I've never had anywhere close to that on mine. (More like only a couple 10lb bags of leg quarters.) I'm not sure how many you can fit or how long it will take being so full, but I'd use wing/drumstick racks on the top grate, and add a middle grate for another grate's worth of thighs. Still, 150 pieces is a lot of chicken. Whatever you do, let the chicken sit out a bit to lose it's chill, protect the cooker from the wind best you can, and start with at least a chimney's worth of lit. Hopefully you'll get better and more experienced chicken smoking feedback than mine, though!
Keith Hill
TVWBB Member
S Bussie.
I had to do a Google to that BBQ.
There is no way in ????? you could serve all that at once on a BBQ that size.
I have cooked 70++ Chicken wings many times and the easiest way is to cook them in batches in the oven the day before and take them out just before they are cooked through, the resting time will finish them off.
Next day bring them to room temperate toss them on the BBQ to brown up and get the grill marks.
Put them in a big foil tray back into a warm oven and keep going until all done.
The photo is the "Frenched method" run a cut around the meat to the bone and push it down, this gives a good holding when eating also no hard bits at one end.
Only problem the preparation but a Butcher/Chicken shop migh have them ready for you.
Keith
I had to do a Google to that BBQ.
There is no way in ????? you could serve all that at once on a BBQ that size.
I have cooked 70++ Chicken wings many times and the easiest way is to cook them in batches in the oven the day before and take them out just before they are cooked through, the resting time will finish them off.
Next day bring them to room temperate toss them on the BBQ to brown up and get the grill marks.
Put them in a big foil tray back into a warm oven and keep going until all done.
The photo is the "Frenched method" run a cut around the meat to the bone and push it down, this gives a good holding when eating also no hard bits at one end.
Only problem the preparation but a Butcher/Chicken shop migh have them ready for you.
Keith
Keith Hill
TVWBB Member
S Bussie
When I was cooking in bulk I had a big 3ft 5 burner BBQ Which meant I could finish them off on the Grill then finish them off and keep them warm on the hot plate.
For extra warming space I would use two Electric Fry pans with bread on the bottom to stop the cooking process.
Once you get a system going like that its becomes very easy.
Its usually time for seconds then.
Keith
When I was cooking in bulk I had a big 3ft 5 burner BBQ Which meant I could finish them off on the Grill then finish them off and keep them warm on the hot plate.
For extra warming space I would use two Electric Fry pans with bread on the bottom to stop the cooking process.
Once you get a system going like that its becomes very easy.
Its usually time for seconds then.
Keith