I want to smoke chicken leg quarters for the first time but am actually confused due to all the information on this forum =)
So from what I gather:
1) I should definitely brine, which I like to do anyway, and the slaughter house brine from the wiki sounds really good
2) I should smoke somewhere between 250 and 300, but then I will want to finish a grill for 10-15 minutes to crisp the skin
3) Smoke above 300 (generally listed as 325 by most commenters) will crisp the skin so then I wouldn't have to finish on the grill
4) I want to smoke until the center of the leg is at 170
Am I missing anything?
What are peoples experience with smoking at say 250/275 & grill vs 325 and no grill? I really would like the skin crispy at the end.
And finally, what about of time smoking should I expect using the two different temperature ranges?