Hey all. New poster here. I've only smoked a couple of times but I'm already hooked. Tomorrow I was going to try and do some chicken leg quarters with back portion (whatever the heck a back portion is). I'm using a Weber grill. Does anyone have any suggestions. Also, I know I'm supposed to try and maintain about 225 degrees, but for how long should I leave these on? I'll try and take some picts and post them tomorrow for all to see.
Thanx
Thanx