Originally Posted by Flash
Smoked quarters are one of my wife's favorites to have and we do them alot. Do them low and slow to leave them in the smoke a long time.
Usually Pecan and Cherry is the choice for wood.
My wife wants them DONE though, so to a hot grill to crisp them up.
Love them with some yellow mustard BBQ sauce. Our remaining quarters end up 3 in a vacuum bag for future quick meals.
I have loads of types of wood, but pecan just floats my boat. when I was way young in NC we did hickory, but then in Louisiana it was pecan, we have other fruit and nut woods here, my cousins drove a trailer load of Mesquite from the family land in Texas just so we could smoke brisket with it. But I do love pecan smoke. And the color is just so pretty always.
Leg quarters are hard to beat, especially when everyone wants dark meat. I did grilled and smoked, I have smoked so much here lately the grilled was the best this time. No it wasn't really better, it had just been longer since we'd grilled.
The smoked were done hot and fast, I never do hot and fast so thought I would give it a try. Like your bride, I want all my meat done, poultry especially, if you ever been around 'em you'll understand. But both of these were actually a perfect cook, two different ways and both came out at exactly the same time, not planned that way either.
Your's are pretty legs man. The chickens, not yours. LOL