How can I tell when the chicken legs are done? I put a probe right into one of the chicken legs (not touching the bone) and I smoked away at around 280. I cooked it for around an hour or so. When we started eating we found many of the chicken legs not cooked enough (bloody near the bone). I tested the probe prior to smoking (boiling water = 212 and ice water 33) so I don't think it was the probe. I had two racks of chicken legs cooking... I put the probe in a leg on the lower rack.
Someone on another thread made comments about how easy cooking chicken legs were and that he was surprised that someone would actually need probes to determine if the meat was actually cooked or not. Well, I screwed up cooking the chicken AND I was using a probe... imagine how stupid I feel.