- Mar 26, 2016
- 9
- 10
Evening all,
I have a question on smoking chicken legs (which I've done before problem free). Today I bought eight chicken legs. I rinsed them,pulled back the skin, seasoned, injected and then put on a rack in the fridge for a few hours. I pulled them out to come to room temp, set my smoker to 235 F and put them in once it came to temp, with my Maverick (new, used before worked well). The IT rose to 158 and then sat there...for about 25 minutes. Then, it started DROPPING to 153. This was after 2.5 hours. So now I'm finishing them in the oven, pretty irritated and completely confused what happened. Any insight would be appreciated. I am hangry and while the time was frustrating, when the temp began dropping I threw in the towel.
I'm using an MES 40, had water pan and used apple chips.
Cheers.
**Edit**
The chicken came out fairly well - moist, decent smoke flavor. The seasoning and injection was non existent but that's easy. I'm still curious why the temp stalled and then dropped.
I have a question on smoking chicken legs (which I've done before problem free). Today I bought eight chicken legs. I rinsed them,pulled back the skin, seasoned, injected and then put on a rack in the fridge for a few hours. I pulled them out to come to room temp, set my smoker to 235 F and put them in once it came to temp, with my Maverick (new, used before worked well). The IT rose to 158 and then sat there...for about 25 minutes. Then, it started DROPPING to 153. This was after 2.5 hours. So now I'm finishing them in the oven, pretty irritated and completely confused what happened. Any insight would be appreciated. I am hangry and while the time was frustrating, when the temp began dropping I threw in the towel.
I'm using an MES 40, had water pan and used apple chips.
Cheers.
**Edit**
The chicken came out fairly well - moist, decent smoke flavor. The seasoning and injection was non existent but that's easy. I'm still curious why the temp stalled and then dropped.
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