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Leg Quarters-How Long?

post #1 of 8
Thread Starter 
It's 5:30 am. I just put on a 10lb Pork Butt. I want to fill the rest of my shelves in my GOSM with leg chicken leg quarters. How long will they take at 225? confused.gif

I am trying out a major modification on my charcoal GOSM. I installed a propane burner under the fire pan. I'm starting out with charcoal and finishing with gas!! I have created a HYBRID. I'll post more info after I get through this smoke. Of course I have 20 people coming over today...so what better time to try out my new system. There's always Pizza Hutt.icon_rolleyes.gif
post #2 of 8
Till they hit 170°. 2 hours? Not sure on time. Can always pull 'em and reheat too. maybe easier that way.
post #3 of 8
Rich is right on, need to hit 170* and 2 hours is darn close. Cooking at the low temp. will not crisp the skin, you may want to do that on the grill or in a hot oven.
post #4 of 8
Slather the chicken with mayo first, if you want a crispier skin. Cooking them at that low of a temp tends to make the skin rubbery. Also, make sure you put the chix on the lower shelves, so they don't drip on the roast and create a possible contamination situation. You want them to get to 170 internal like Richtee said, so I'm guessing maybe 2 or 3 hours...?

Good luck and take pix!
post #5 of 8
I'll say 2 hours 15 minutes just to be different. PDT_Armataz_01_29.gif
post #6 of 8
Thread Starter 
Thanks for the info!! Especially the lower shelf tip!

And thanks for not making fun of the newbie!

I love this forum!!!
post #7 of 8
That's what we're here for, to help each other... and nag people to take PICTURES... PDT_Armataz_01_28.gif
post #8 of 8
What's to make fun of? Someone concerned about serving delicious and safe food? Pah!
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