BBQ and Blues

[catdaddy06]

   My name is Cory. I'm orginally from Memphis, but live Nashville now. Been around BBQ my whole life, but just now picked up the hobby to grill and smoke. I have the Smoke Hollow 4-in-1 smoker and a 40 Inch MES with Cold smoker attachment. I'm looking to smoke some turkey legs for Memorial Day. Any tips? 

This is where you let us know who you are, what your skill level is, what part of the world you live in, your first name, and anything else you feel comfortable telling us. It is also a great idea to tell us a little about what smoker or grill you are using that way if you ask a question, we'll have a better idea of how to answer and we love to get to know folks personally even if you're on the opposite end of the globe.

 

[submariner]

Welcome and I have never done turkey legs but I am sure someone will jump in and point you the right direction!!!

 

[phatbac]

i Have only smoked turkey breast.  but i have done a lot of chicken and usually when smoking poultry and leaving the skin on you want cook to about 10 degrees under done say 160 in this case (i take dark meat to 170) and then finish on a real hot grill or in the oven at like 350-400 degrees. if you are going to sauce i recommend doing at the very very end so as not to burn the sauce and avoid sauce with honey as honey burns so easily.

in this case you may just want to season it and sauce after its done while its still hot.

Happy Smoking,

phatbac (Aaron)

 

[SmokinAl]

Welcome to the forum Cory!

Here is some reading for you.

http://www.smokingmeatforums.com/newsearch?search=turkey+legs

Al