How many leg quarters in GOSM?

Discussion in 'Poultry' started by analog assassin, May 24, 2007.

  1. analog assassin

    analog assassin Fire Starter

    Since we work Memorial Day, I was gonna bring the GOSM and smoke leg quarters because they're cheap and meaty. How many can I squeeze in a standard size GOSM?

    Anybody got a good simple recipe for an appropriate rub? Otherwise I'll just stick with the trusted Tony Chachere's.
     
  2. cheech

    cheech Master of the Pit OTBS Member

    One thing to try that I just love is the White BBQ sauce.
     
  3. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Hey, killer!~

    Depending on the size of your leg quarters and assuming (I hate that word) that you will use all four racks I would guiestimate six to eight per rack and still allow for proper draw. If you were to separate them into thighs and drumsticks you will be able to squeeze a few more in there without sacrificing proper smoke and heat distribution.

    Hope this helps!

    Cheers!
     
  4. packrat

    packrat Fire Starter

    I agree; 6-8 per rack, depending on the size. Chicken quarters are one of my very favorites. It's always what I use for jerk chicken.
     
  5. deejaydebi

    deejaydebi Smoking Guru

    White BBQ Sauce? Can you elaberate on that concept Cheech ole buddy?
     
  6. packrat

    packrat Fire Starter

    Like mayonaise based white sauce?
     
  7. ultramag

    ultramag SMF Events Planning Committee

    Here is what he is talking about with a couple recipes Debi. I just saw a show that featured the place this originated in a segment and they dunk the whole chicken straight from the pit in a tub of the stuff.

    http://www.smokingmeatforums.com/for...ght=Bob+Gibson
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Thanks Chad!

    I never heard of it and I got family in Alabama [​IMG]
     
  9. Are you talking about Big Bob Gibson’s Alabama White sauce, Cheech? Now that IS good stuff! [​IMG]
     
  10. cheech

    cheech Master of the Pit OTBS Member

    That is the correct link for Big Bob Gibson's white BBQ sauce.

    When I first tried it I thought it was not that good but 2 seconds later I was in love with it.

    You really must try it at least once
     
  11. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    To those who have made this: Did you make the one with the horseradish or without?
     
  12. flash

    flash Smoking Guru OTBS Member

    Man, you guys must have some small chickens. [​IMG]
    I can only get 4 leg quarters, per rack, on my GOSM smoker, charcoal version. I am doing up 10 lbs worth right now. Marinated them in Mojo.
     
  13. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Hey, Flash!

    I grow some pretty good sized chickens and I was referencing the average market fare. Do you have the full sized GOSM or a smaller one?

    Some of my larger roasters, if split into parts, would need a rack plus to fit peoperly.

    All part of the fun!

    Cheers!
     
  14. Definitely the horseradish for my palate…I love the snap! [​IMG]
     
  15. cheech

    cheech Master of the Pit OTBS Member

    I am not a big horseradish fan, so I left it out.
     
  16. flash

    flash Smoking Guru OTBS Member

    I thought it was the larger one. [​IMG] It is 16 x 16 inches with the grates 14 x 14 inches. I do like some space between the quarters to allow the smoke to work them better.
     
  17. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    My GOSM Gasser Big Block is 16"DX24"WX36"H. I think that is the difference. Ya had me worried there for a minute!
    Cheers!
     
  18. flash

    flash Smoking Guru OTBS Member

    OK, I knew the gas one was wider. Just not sure if I have the widest Charcoal model.
     

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