I have some drum sticks with skin on. How would you smoke them? My smoker only goes to 275. Whith wood? any seasoning? let me know what you would do never done drum sticks. Just started smoker going to put them in when temp gets up. Thanks.
Related Forum Threads
- SoCal rookie Vert smoker Last post on 10/26/13 at 8:54am in For New Members
- Chicken, my new favorite method Last post on 5/31/14 at 7:23pm in Poultry
- A little evening Spatch ....Do you approve? Last post on 9/29/13 at 9:00am in Poultry
- First whole chicken is smokin' Last post on 10/4/13 at 11:44am in Grilling Chicken
- First real try at smoked chicken Last post on 9/17/13 at 10:40am in Poultry
Smoked/Dutch Oven Southwestern Chicken & Rice
Last edited: 12/26/11
- Jamacian Jerked WingsLast edited: 4/27/11
- Cutting Up A Whole ChickenLast edited: 4/28/11
- Brining PoultryLast edited: 10/30/12
- How To Smoke Chicken Competition StyleLast edited: 5/25/10
I have had this unit for about 8 months now and have used it a dozen times or so. The only problem I have had was I got the cable wet trying to clean it and apparently they don't like that. Not...
Great for grilling and smoking. Very efficient. I can load charcoal ~1/2 way up and add wood chunks for low and slow at ~125F to 150F, have it last for well over 12 hours, then have coals left...
I recently purchased the Smoke Vault 24" online for under $300 after getting tired of having to stay on top of my offset smoker. So far I have no complaints. I knew the thermometer was going to be...
First time .I cannot get the temperature low enough .The pre soaked wood chunks burn off right away .Ive even left door unlatched but can,t get temperature below 250. Wish they had a needle valve...
I got a pretty sweet deal on this unit for $100 from sears. When it arrived, I noticed the door look warped a little and the wood chip bowl was resting on the heating element causing the bowl to...
Chicken drum sticks???post #1 of 158/9/10 at 11:16amThread Starter
SmokingMeatForums.com Top Pickspost #2 of 158/9/10 at 11:25am
Josh, i have done drummies a few times... the kids love 'em. Normally i put my rub on a few hours ahead of time and then throw them on the smoker. Don't need to get up to 275, should be done in 1.5 - 2 hours at 225. I normally use either apple wood chips or chunks of cherry (cutting down a tree in my back yard one slice at a time :)). Last time i made them i bought 40 for about $10, hard to beat. With about 30 minutes left in the smoke I put some wing sauce on 1/3 of them, bbq sauce on 1/3, and left the other 1/3 Au Natual. Turned out great for being easy, cheap, and a little variety.post #3 of 158/9/10 at 11:27ampost #4 of 158/9/10 at 12:07pmThread Starter
I don't like to brine. Only done it 1 time and the bird was salty. My wife liked it but she likes salt. I don't. They are in the smokey now. Put honey BBQ on some for the kids and wife. Going to make hot legs for my 10 year old we have no wings. He loves hot wings.post #5 of 158/9/10 at 3:49pm
i never brine just rub with whatever & i like to add bbbacon to mine. smokeem in your fav flavor I like hickory or plum on mine.
Sorry I tried to post some pics on here but I can still not get it?post #6 of 158/9/10 at 6:48pm
Now you can try Tip's brine if you want it's low in salt. If not I would just smoke them at 275* and that should get your skin nice and crispty too. I smoke my birds at 275-300* and they come out really good and super juicey too.post #7 of 158/9/10 at 6:56pm
Yeah, you should give brining another shot -- it makes a huge difference IMHO. For legs with skin on only leave them in the brine for 1 - 1.5 hours.
I'm guessing that you've eaten them by now, but I'm hoping that you took some pics for us...post #8 of 158/9/10 at 7:01pm
I'm with mythmaster... I have started brining all my birds and their parts.. it is juicier.. in my smoker...
if too salty .. use less time in brine or less salt in solution or both.... good luck..post #9 of 158/10/10 at 9:25am
I too brine all poultry. Did cut a lil of the salt in tips brine last time (by 1/3).
Great moistness and flavor.
My mes will only get up around 260,So i smoke and then run poultry under the broiler to crisp up the skin. We love a smoked chicken salad.post #10 of 157/31/14 at 11:31am
I am new to the forum, but I've been using grill all my life and discovered smoker 15 years ago. I brine in the fridge overnight (just salt and water).
Sprinkle with rub. I normally use Famous Dave's rub. Smoke at 250 for 3 hours. I like hickory's strong aroma (apple would obviously work well).
I also use black currant for smoking- awesome flavor. I have few shrubs in may backyard and just cut few branches when necessary.post #11 of 157/31/14 at 11:46ampost #12 of 157/31/14 at 11:53amQuote:
Did you wash the brine off and dry with paper towels? If not that is why. A proper brine will not add salt to the meat.post #13 of 157/31/14 at 11:55ampost #14 of 157/31/14 at 11:56amQuote:
Not sure you will get a response to this bud....JoshS's last post in this forum was in 2011! LOLpost #15 of 157/31/14 at 7:20pm
- Chicken drum sticks???
SmokingMeatForums.com Top Picks
- Jamacian Jerked Wings
- › Advice for ribs 31 minutes ago
- › Struggling to find pork belly 39 minutes ago
- › Masterbuilt Excellent Customer Service 39 minutes ago
- › Greetings From Santa Cruz!! 39 minutes ago
- › Pork belly plan for Sunday 41 minutes ago
- › Handles for MES 30 42 minutes ago
- › MES 30" Digital on sale at Amazon 42 minutes ago
- › second attempt at smokes sausage 43 minutes ago
- › Ribs 48 minutes ago
- › Masterbuilt Electric Smoker 30" not staying turned on 48 minutes ago
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by gunkle
- › Big Green Egg Large Egg by DragonWarrior
- › Camp Chef SMV24S 24" Smoke Vault - SMV24S by zvaldez1
- › Masterbuilt Two Door Propane Smoker by Smoking hot
- › Masterbuilt Cookmaster Electric Smoker Model # 20070111 by yamafx4dude
- › Morton Tender Quick Meat Cure, 2 lbs by kihler
- › Bradley Digital 4- Rack Smoker by Kokaneedave
- › GMG by aparker9
- › A-MAZE-N-SMOKER by bigforkg
- › Stumps XL Baby by Cman55
- › Meats Touching Meats in Curing Brine
- › Reverse Flow Smoker... How to calculate...
- › Pop's Brine Concerned with Cure Only
- › The Difference Between Kosher, Table and Sea...
- › Cured and Smoked Beef Bacon and Pastrami
- › Changing Colors of Meats
- › A-MAZE-N Products Thanksgiving Smoking...
- › Molds on Foods
- › Jeff's Book
- › Pops6927's Curing Brines - Regular and...