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  1. I

    Smoked chicken quarters (without rubbery skin)

    I don't think I've seen anyone do it so I thought I'd share my favorite method to smoke chicken quarters, legs or thighs. Basically, I apply my favorite dry rub, then sear them in oil for until golden brown and slightly crispy, about 3-4 minutes per side, then smoke until good color and 185F...
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    • Thread
    • smoked chcken leg quarters smoked chicken legs smoked chicken thighs
    • Replies: 12
    • Forum: Poultry
  2. I

    MiniMax Smokehouse

    Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit. I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm. Why green egg? I wanted something portable, reliable/predictable and requiring little...
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    • Thread
    • cold smoked cold smoking smoked bacon smoked kielbasa smoked meat smoked sausage smokehouse smokehouse builds
    • Replies: 7
    • Forum: Smoke Houses
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