Grilled jerk legs!

[BKING!]

Grilled some jerk legs on the Mak 1 star with the flame zone. Set to 375 deg to get a little char on the legs and finished on the top rack at 300 deg.

Used lumberjack 100% oak pellets which is quickly becoming my favorite wood. Smoked some chuck roast this weekend with oak which turned out GOOD. Love the smoke flavor that oak puts on everything.

Thanks for looking

 

[gmc2003]

Nice looking legs B. Although I'm more a breast man, I'd enjoy a few of those.

Point for sure.
Chris

 

[BKING!]

Nice looking legs B. Although I'm more a breast man, I'd enjoy a few of those.

Point for sure.
Chris

I’m a breast AND leg man myself :)

 

[pc farmer]

Yummy for sure. Oak is about all I use unless its cured meats, then its corn cob

 

[dcecil]

That looks awesome B, I agree about the Oak. Its a great flavor and allows other wood flavors to come through when you mix. Ive been using red oak and I really like it.

 

[SmokinVOLfan]

Legs look great! What did you use for seasoning?

 

[crazymoon]

BK, I'll take a plate of those legs please ! :)

 

[SmokinAl]

Nice job on the legs!
They look delicious!
Al

 

[xray]

Nice looking legs! BK. I love jerk seasoning, did you use a commercial rub?

 

[illini40]

Grilled some jerk legs on the Mak 1 star with the flame zone. Set to 375 deg to get a little char on the legs and finished on the top rack at 300 deg.

Used lumberjack 100% oak pellets which is quickly becoming my favorite wood. Smoked some chuck roast this weekend with oak which turned out GOOD. Love the smoke flavor that oak puts on everything.

Thanks for looking

Great looking drummies! Thanks for sharing.

How long were they on? I’ve been trying to try different temps for crispier skin, so curious on the cook time.

 

[BKING!]

Legs look great! What did you use for seasoning?

I used the Weber jamacian jerk seasoning. It’s really good!

 

[BKING!]

Nice looking legs! BK. I love jerk seasoning, did you use a commercial rub?

Weber jamacaian jerk rub. It’s really good

 

[BKING!]

Great looking drummies! Thanks for sharing.

How long were they on? I’ve been trying to try different temps for crispier skin, so curious on the cook time.

I did 375 deg direct for about 8 minutes and finished at 300 further from the direct heat. The direct radiant heat is the key. Many people smoke chicken parts and finish them on the grill to get ultra crispy skin. Another option is to deep fry after smoking. If you are doing indirect smoking all the way through then you really need to do 350-400 deg. Not many smokers can get that hot hence why you need to deep fry or grill after smoking.

 

[xray]

Weber jamacaian jerk rub. It’s really good

Thanks! I’ll have to keep my eye out for it

 

[Bearcarver]

Nice Legs Bking!!
I'm a Leg & Thigh Man myself!!
Like.

Bear

 

[Rafter H BBQ]

Those look real tasty, nice cook!