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Question for the experts

post #1 of 7
Thread Starter 
Hey there, I will be smoking some leg quarters this weekend and curious if the temp is about 275 what is a good estimate on cooking time. Thank you.
post #2 of 7
I'm not the expert you're looking for on chicken, but if it were me, I would bump up the temp to 300 or a bit over just to have crispy skin. Someone else will be along shortly that does them more often than I. BTW, stop in at roll call and introduce yourself. We're a nosy bunch around here.
post #3 of 7
Hey Farmboy,

Welcome to the SMF. I love leg quarters. They're one of my favorite things to do. You should plan on 2 to 3 hours. But always (especially with poultry) cook to internal meat temps not by amount of time. Unless you want you and your guests to get sick.

Keep those temps up around 300 to 325 if you can. That'll give you better results with your skin.

Here's a link to a batch I did not long ago that also discusses the brine if you choose to do that.
http://www.smokingmeatforums.com/for...ad.php?t=75656

Here's a great link to look at for food safety.
http://www.fsis.usda.gov/Factsheets/...sics/index.asp

Don't ruin a great smoke by not being safe with your food preperations.

Have fun. Take pictures and share them with the group.
post #4 of 7
[quote=The Dude Abides;306233]Hey Farmboy,

Welcome to the SMF. I love leg quarters. They're one of my favorite things to do. You should plan on 2 to 3 hours. But always (especially with poultry) cook to internal meat temps not by amount of time. Unless you want you and your guests to get sick.

Keep those temps up around 300 to 325 if you can. That'll give you better results with your skin.quote]


Yep! What he said!
post #5 of 7
What they all said. Professionals, each one of them.
post #6 of 7
Welcome Farmboy, you made a good choice with leg quarters, delicious.
As everyone has said you should try to keep your temps a bit higher, my little electric brinkman only does about 250 when I have just water in the pan and quarters usually take me 3-4 hours depending on the size.
If you do smoke at a lower temp and plan on eating the skin you may want to pull them 5 degrees early and throw them under the broiler or on the grill but if you're like me you just pull the skin off anyway but a higher temp will crisp up the skin nicely.
post #7 of 7
I do mine on my smoker at 250 to 275º for around 2 1/2 to 3 hours (around 165º internal)



Skin won't be crisp, but throw them on a hot gasser or charcoal grill



and they turn out just fine........with no brine too.



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