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 started with one of these years ago, smoked just about everything on it. You have to pay more attention, it's not a set and forget. But you can turn out some great BBQ. The last one I bought I...
I looked at a lot of pellet grills. My only reluctance is that I didn't buy the bigger model. I use it all the time and love it. http://yanbbqb.blogspot.com/ shows my cooks.
i recently bought a weber to use as a smoker as well as a grill, and i was not disappointed!! unlike the previous grill i got from Wal mart, this one is of much sturdier design and was packaged...
This is a heavy duty setup. With a few easy mod's, the smoker seals and can have consistent heat across the grill. Do yourself a favor and get the hi-temp RTV, door seals, and heat shields before...
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
- › The Party 10 minutes ago
- › Prime rib for daughter 12 minutes ago
- › In for the LONG haul with pics 17 minutes ago
- › New Brick Smoker build starts tomorrow 55 minutes ago
- › I must have lost my mind... 1 hour, 5 minutes ago
- › SQWIBS Jerky Recipes 1 hour, 6 minutes ago
- › Anyone use wood pellets in their MES? 1 hour, 20 minutes ago
- › MES 30" and Cold Smoker Attachment- 1st newbie smoke of a 6lb... 1 hour, 31 minutes ago
- › Master Forge Dually smoker and grill 1 hour, 59 minutes ago
- › The Afternoon Adventure Of Venison Sticks With My Kiddos !!! 2 hours, 20 minutes ago
- › Brinkmann 852-7080-6 Gourmet Charcoal Smoker and Grill, Green by gary s
- › Yoder YS 640 Pellet Smoker by fracmeister
- › Team Grill Patio MVP Gas Grill, Alabama Crimson Tide by tur6u5tr6fjh
- › Weber 22.5-Inch One-Touch Gold Kettle Grill by fisherman93
- › OKLAHOMA JOE'S LONGHORN SMOKER by tmack44
- › Old Country BBQ Pits Pecos Coal Smoker by Smokeman1221
- › Royal Oak 100% All Natural Hardwood Lump Charcoal by BrazosBrian
- › Royal Oak Charcoal Briquettes 20 lb Bag by BDSkelly
- › FoodSaver V3835 Vacuum Food Sealer with SmartSeal Technology by stuper01
- › Master Forge Dually Charcoal Grill by WiscoGrill
- › Cured and Smoked Beef Bacon
- › Changing Colors of Meats
- › A-MAZE-N Products Thanksgiving Smoking...
- › Molds on Foods
- › Jeff's Book
- › Pops6927's Curing Brines - Regular and...
- › Maximum Amount of Cure#1 per Gallon of Water
- › Knives, Steels, and Sharpeners
- › Ground Beef And Food Safety
- › Ground Beef In A Tube