or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Jerk Chicken Leg Quarters
New Posts  All Forums:Forum Nav:

Jerk Chicken Leg Quarters

post #1 of 16
Thread Starter 

Seeing all of the great threads on here about thighs and leg quarters made me decide to give some leg quarter smoking a try.  However, we have been having a lot of pop-up heavy thunderstorms so I was afraid to put the MES 30 on the patio for a smoke.  I decided to try some Weber Kettle smoking and found I should be doing this a lot more... 

 

Glad I did not use the electric smoker - we did get rain (twice) while the the quarters were on the grill but survived well with the lid on until the rain passed.

 

First I just marinated six quarters in Jerk seasoning:

 

 

 

Then setup the Weber with charcoal and some apple wood chips and smoked at about 325F for about 2 hours (No, nothing was real exact about this):

 

Add a little jambalaya and this was one of my best chicken grill smoke/cook-ups I have ever had!

 

Thanks for looking!

post #2 of 16

It sure looks delicious.

 

Nice color on the chicken!!

 

Al

post #3 of 16

frankly, thats some nice looking led quaters there.

dannylang

post #4 of 16
Thread Starter 

Thanks Al and Danny!  Been a while since I used the kettle for some smoking!

post #5 of 16

Oh ...... really nice looking legs!!! Jerk chicken that's smoked is the best!!

Also, smoking on the Weber kettle turns out some really great que!! I use mine a lot.

post #6 of 16
Thread Starter 

Thanks Sauced - this was super easy and really damn good!  It has inspired me to experiment with smoking on the kettle more and not just relying on the MES.

post #7 of 16

I like the kettle as it gives the meat the real fire taste--particularly with a few chucks of pecan. I have the split charcoal holders like you but was disappointed in how little grill was not under them if I had both going. With only one it did not get hot enough. So, I sprung for the Slow-n-Sear from http://www.abcbarbecue.com/ It is really nice as I have had the kettle stay at 250 for 3+ hours without touching it. 

 

But then the influences here in this forum convinced me I needed and MES40, gen 2.5. So I do not use the kettle as much but often wish I had gotten it out. You might like the SnS.

post #8 of 16
That's a tasty looking plate you got there.
points.gif
post #9 of 16

Those look mighty tasty. I think the jambalaya was a great side dish.

post #10 of 16

oh that looks tasty!.. too bad I am Norwegian and think Ketchup is spicy.

post #11 of 16
Quote:
Originally Posted by Frankly View Post

Thanks Sauced - this was super easy and really damn good!  It has inspired me to experiment with smoking on the kettle more and not just relying on the MES.
Chicken looks great! I completely agree with you on using the kettle more. It works so well and for short cooks it's a breeze. In fact, I can't remember the last time I used the MES for chicken of any kind. Plus you can use the coals to grill veggies towards the end of the cook.
post #12 of 16
Looks amazing...
post #13 of 16

Man A+ looking skin on those...

post #14 of 16
Thread Starter 

Thank you for all the kind words!

 

Sundown - I was looking at info on the SnS last week and it looks like a nice accessory, especially if you're going to do a longer kettle smoke.  I may pick one up just for the sake of experimenting.  One thing that I wondered about is the water reservoir - do you use that?  Based on what I have learned here and experimented with I got away from adding liquids to my water pan.

 

unlgrad - I will definitely stick with the kettle for the short ones and try the veggies at the end!

 

Thanks again!

post #15 of 16

Nice looking chicken.

 

Disco

post #16 of 16
Thread Starter 

Thanks Disco!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Jerk Chicken Leg Quarters