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Sarge and the smoker.....first attempt

post #1 of 4
Thread Starter 

OK I've read a lot and seems like way not enough. So wing it. Or leg it as it were. 

 

I'm smoking 16 chicken drumsticks. 3 hours at 250 degrees and using a mix of hickory and cherry woodchips in my MES 30 digital.

 

All I did was oil them a bit, and sprinkle on some store bought chicken rub. 

 

I'll let you know how it went. 

post #2 of 4
3 hours might be a tad much for legs at 250. Check the IT at 1 1/2 hrs....
post #3 of 4
Thread Starter 

Right. at 1.5hr we had hit IT goal. 

 

Checked one and it was completely done, nicely smokey but way more juicy than necessary, meat a little tough and the skin was rubbery. I left it in for the full time and the skin was much better and meat was more tender and still not too dry. I didn't add more chips after the 1.5hr point, so the smoke level stayed the same. 

 

Wife enjoyed it, which was the goal since I knew I would.

 

Vac sealed the leftovers and froze them. We'll see how that comes out in a day or two.  

post #4 of 4

Sounds like a great smoke.

 

Next time take some photo's!

 

We all love Qview!

 

Al

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