Chicken leg quarters

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flatbroke

Master of the Pit
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Sep 16, 2007
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Tried different seasoning profile on leg quarters last night. Want to get it right Before I fill Big Jake with chicken.
The taste was good but the texture was not how I wanted. Probably should have cooked a little hotter to get better skin texture. It wasn’t rubbery but wasn’t crisp either. Threw some more zucchini but no cheese this time. Lots of real estate in the cooker and still have 2 racks in the shop waiting for a shoulder tap.
Figured no sense posting only good cooks. Bad ones need love too. We gave it the ole college try. Cooked with oak. On a side note I checked prices of Tri tip at the local market and $9.99 a pound. Wow. I was at restaurant depot when they opened at 8am and should have got a couple cases as they were under $5 a pound. Costco was over $6 checked all 3 yesterday.
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A
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them there is my wife’s fingers I’m not a violinist or a dentist lol I got sausage fingers
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Looks like Jakes getting a good workout. Nice cook on those legs FB,

Point for sure
Chris
 
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That seems to be a problem with a lot us crips chicken skin. Temperature seems to be the answer.

Warren

That seems to be a problem with a lot us crips chicken skin. Temperature seems to be the answer.

Warren
Temp sure helps. The wings came out great. I will continue working on the quarters
 
Looks good! Yeah that pesky poultry skin. Temp is trick for me.

I tried about half a dozen things (never got to baking soda) and just settled on cooking at 325F+ because it is simple and takes zero prep other than a hot smoker.
Also don't tent or cover the chicken when it comes off or the steam/moisture will cause the skin to revert back from crispy or good to go back to a tougher texture.

I hope this info helps :)
 
Chicken quarters can be hit or miss.......that being said......Id hit those!
 
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Looks good! Yeah that pesky poultry skin. Temp is trick for me.

I tried about half a dozen things (never got to baking soda) and just settled on cooking at 325F+ because it is simple and takes zero prep other than a hot smoker.
Also don't tent or cover the chicken when it comes off or the steam/moisture will cause the skin to revert back from crispy or good to go back to a tougher texture.

I hope this info helps :)
I appreciate it. Thanks.
 
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The chicken and squash looks great! Glad you are having fun with Jake!
Thanks. Surprisingly as big as the chamber is it really doesn’t use much more wood than little Jake. Feels good sitting around the firebox keeping warm too. Looking forward to filling Jake up soon.
 
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