On my first ever smoke the 3-2-1 worked great on ribs. My wife couldn't believe I'd finnally made tender ribs and apoligized for giving me crap about building my smoker. Now she's making requests!!!! So how do I smoke chicken leg quarters? I really only need the grill temps, cooking time, and finnished meat temps. I have the system of keeping heat and smoke pretty well figured out. Of course I will always appreciate any tips or advice I can get. Thanks
