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Chicken Quarters on the Drum

post #1 of 8
Thread Starter 
Did some chicken quarters on the UDS this afternoon. I used the Kingsford Competition Briquettes by themselves because I was experimenting.

Used pretty simple seasonings -- a little salt, pepper, garlic powder and onion powder. One of them got brushed with Woody's Cook-In Sauce. It was a gift from a friend so I figured I'd try it out. (Liquid smoke was a prominent ingredient, but I tried it just the same.)

Here they are about an hour in . . .

They were done faster than I expected. When I temped them after about an hour and 45 minutes they were at 167° to 172°. I let the drum creep up into the 300s with one cap off and valve about 3/4 open. The 3/4" exhaust holes on the lid seem to make it run hotter but it worked out fine.

Here they are coming off the drum . . .

and dinner time!!

I ate the one with the Woody's on it but didn't sample any of the others so I don't know how it would compare. Could definitely taste the liquid smoke! PDT_Armataz_01_28.gif

Thanks for looking!

post #2 of 8
Dave, they look tasty! Nice looking feast. PDT_Armataz_01_37.gif
I feel the need to fire up my drum. biggrin.gif
post #3 of 8
Looks good Dave!
post #4 of 8
Looks good. icon_smile.gif
post #5 of 8
Nice smoke, and thanks for sharing the Q View too.
post #6 of 8
Looks good Dave. I gotta get a drum made this summer.
post #7 of 8
Nice legs! Chicken I mean. Only a hour and 45. Got to love that. That makes chicken a week day smoke. Not just a weekend.
I like.
post #8 of 8
That looks good, Dave. I haven't tried any Woody's sauce in at least 25 years. May have to pick up a jar.
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