I plan on buying a 22 inch Weber One Touch gold this weekend, and I am really interested in cooking chicken and turkey legs we have in the freezer. I normally only like to cook thighs and legs, and I've always brined them with a solution of 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar, along with garlic powder, dried onion, and thyme.
Now whenever I've cooked chicken on our (now rusting apart) gas grill, I've always just cooked them on low heat for 30 mins for separate thighs/legs, or about an hour if it's a leg/thigh quarter.
Since I am new to charcoal and smoking, I am looking for some guidance on how to do the chicken and turkey legs. I bought some fire bricks so I can bank my coals to one side and do indirect smoking.....but I've read a lot of posts regarding chicken where people say you should smoke at a higher temp when it comes to poultry. So should I still use the indirect method with chicken and turkey then? or should you just pile the coals in the middle and throw on the smoke wood? I'm so full of questions, and I don't want to screw it up. Thanks in advance for any guidance.