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Smoked Citrus Leg Quarters with Q-View

post #1 of 9
Thread Starter 

I have been wanting to try smoking chicken leg quarters for quite some time, but had always went with smoking a whole chicken until today.  With having my parent's over for Mother's Day, I decided to take the opportunity to try it.

 

Image # 01

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(Chicken Leg Quarters purchased from Shop N Save grocery store.)

 

Image # 02

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(4pcs of Chicken Leg Quarters and 2pcs of Chicken Leg Thighs properly dry-rubbed with a citrus poultry rub.)

 

Image # 03

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(about 6lbs of chicken leg quarters and thighs at rest in the Masterbuilt Electric Smoker and settling in for a nice hickory smoke)

 

I have it settled in to the Masterbuilt Electric Smoker at 240 degrees.  Planning on smoking for about 2hrs 45min or so until the temp gets right with apple quarters and hickory chips.

 

More to follow.

 

--Matt Tucker


Edited by MattTucker - 5/12/12 at 1:29pm
post #2 of 9

That looks great so far! I love to smoke chicken in my MES40.

I also use an Amps with sawdust in my unit and sometimes mix it with cherry or apple or whatever the better-half prefers. I like it because I don't have to chips every 30-45 minutes.

You might want to check A-Maze-N Products out for your future smokes. I swear by it. So do the neighbors down wind.

Good luck and post up some Q-View after your done.

Thanks for the post.

Whittling Chip

post #3 of 9
Thread Starter 

I have an Amazing Smoker on order and it should be here this week.  Really looking forward to learning how to use it as to date, i have liked the results i am getting, but not all the smoke i was looking for.  I also have really liked smoking cheese, so i figure that the amsp will help with that in the cooler months.
 

post #4 of 9

Is it done yet??

post #5 of 9
Thread Starter 

Well, just finished cleaning up.  The chicken was a hit.  The skin wasn't as crispy as I like it (but it was edible).  The chicken was cooked perfectly through and my wife and kids both would rather have this then the whole chickens i have smoked in the past (they all prefer dark meat).  In total, it was in the MasterBuilt Electric Smoker for 3-1/2 hours at 230 degrees.  Served it up with some Uncle Ben's Long Grain Wild Rice and some steamed carrots.

 

Image # 01

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(A photo of the chicken leg quarters and thighs after it was pulled off the smoker and ready to serve.)

 

Not sure what I will smoke next week, but i have a week to figure it out.

 

--Matt Tucker
 

post #6 of 9

Matt, your Yardbird looks tasty , however , I noticed a bit of red in the Leg joint . Not a real problem if the IMT has gotten to 165*f ( I go to 175*f in the Dark meat) and the juices flow clear when opened ; I say this(INHO) in an effort to help keep anyone from getting sick :( .

 

Smoking at low temps. as you have said , the skin will be rubbery , cooked at 300*f , the outside gets a nice bite to it (until it cools off biggrin.gif) and your time will be a bit shorter also , without losing any taste.drool.gif again , (IMOH).

 

Have fun and...

post #7 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

I noticed a bit of red in the Leg joint . Not a real problem if the IMT has gotten to 165*f ( I go to 175*f in the Dark meat) and the juices flow clear when opened ; I say this(INHO) in an effort to help keep anyone from getting sick :( .

Yeah, I was a little surprised how red in that joint was.  I had an internal temp of 170 degrees on the thicker pieces, so i called it good (and the juices were clear and it was done).  I had other joints that were dry.  It might have been a cooler spot in the smoker or something.  Thanks for the comment though.  I am learning to watch internal temps and not so much the clock as much any more.

 

--Matt Tucker

post #8 of 9

it looks good nice smoke.

post #9 of 9
Quote:
Originally Posted by MattTucker View Post

I am learning to watch internal temps and not so much the clock as much any more.

 

--Matt Tucker

You're exactly right. IT vs the clock every time.

Good job and thanks for posting,

Whittling Chip

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