Chicken leg quarters -general questions

[mrwolf99]

Its going to be nice out today so I decided on a whim to smoke some chicken leg quarters.
Most important question, I have apple, cherry, hickory and pecan, which would be the best?
2nd most important question, what temp 275? for about how long, clearly until they are done but ideas on cook time in general?

Next because this decision was on a whim, I pulled a 10# bag of frozen quarters out of the freezer this morning, ive got them in the cold water bath to defrost, a quickie methods to get those suckers separated so they will actually defrost?

Thanks a million

 

[milkman55]

I just smoked 10 lbs of leg quarters on Friday and used Cherry. I smoked them at 250f in my MES 30 and they finished at 170f IT in 2 1/2 hours. I would have preferred they smoke longer, so going with 225f next time.

I think Apple also does nice chicken.

 

[SmokinAl]

I use hickory & oak on everything, just because it's easy to get around here.

A good way to smoke quarters is at 225, then pull them when they get to 160-165 & finish them on a hot grill to crisp up the skin.

The final IT should be 175-180 for tender juicy thighs.

I don't know any quickie method for defrosting them, other than what you are doing.

Good luck!

Al

 

[dirtsailor2003]

50/50 mix of cherry and pecan is a good route to go for wood.

I like to smoke poultry in a higher temp pit. 325f.

 

[remsr]

I brine my quarters for 8 hours in a salt, water brown sugar brine then I remove the skin rub with Webbers kick'n checkin and smoke at 225 to an internal temp of 180. Tender, juicy, tasty and you won't miss the skin. I have tryed it both ways and the skin stuck and pulled off when I tried to crisp it on the grill.
A mix of pecan and cherry wood or pellets works well.

Randy,