Here's some q-view of the drumsticks I did today . Skinned them first, rubbed with some evoo and dusted with garlic herb seasoning. After a couple hours in the smoke, sauced with Bullseye and grilled to finish. Smoked with hickory and cherry at 240Â°. Rubbed and on the racks. One hour in. Gave a quick spray of Pam. Two hours in and ready to sauce and grill. Grilled and just about done, they were moist and tasty .