First Time Smoking Chicken (Legs)

[Steve H]

IMO poultry needs only a kiss of smoke. Think wood fired grill. I did gasser + tube like @schlotz said a long time and is much better than the smoker. I eventually caved on a pellet grill. Below is dry brined a few days, 350F until 160F white/180F0 dark (nothing exact), done in like an hour . For legs you MUST try run the Cornell recipe. OG recipe says to baste but this is how I would run them. @Steve H.
https://www.smokingmeatforums.com/threads/honey-make-some-fireman-chicken-this-weekend.322535/

View attachment 690646

Thanks for the nod! I'm actually doing this tonight. With boneless thighs.