First Time Smoking Chicken (Legs)

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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 Steve H .

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